Moroccan chermoula marinade

This distinctive tangy rub consisting of herbs, spices and preserved lemons is incredibly versatile, it can be used for marinading chicken, different types of fish (tuna, seabass, cod) and even vegetables. The name 'chermoula' شرمولة comes from the Arabic verb chermel in reference to rubbing or marinating something with a spice mix. Chermoula can be prepared in advance for any dish and kept in the fridge or freezer in a sealed container topped with a layer of olive oil (like you would with fresh pesto). For all recipes using chermoula from chicken with herby tabbouleh salad to seabass tagine click here.


  • 25g of fresh flat-leaf parsley, chopped finely

  • 25g of fresh coriander, chopped finely

  • 4 tbsp of olive oil

  • 3 small preserved lemons, chopped finely

  • juice of 1/2 a lemon

  • 3 garlic cloves, crushed

  • 1 tsp of ground cumin

  • 2 tsp of paprika

  • salt and pepper

  • 1 small handful of capers, chopped finely

  • pinch of cayenne pepper (more if you like it HOT)


  • 1 tbsp tomato paste - (for a red chermoula)

  • 1 tsp harissa paste, - or to taste

  • 1 tsp ground turmeric - (for a yellow chermoula)


  1. Roughly chop the herbs, crush the garlic and prepare the lemons and capers.

  2. Place the herbs and the rest of the ingredients in a blender. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.

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