Moroccan Chermoula Marinade

Name: Moroccan Chermoula Marinade
Prep time: 10 min
Total time: 10 min
Yield: 8 to 10 servings
Cuisine: Moroccan
Ingredients: 1 large bunch cilantro, finely chopped (only small leaves and small stems); 4 cloves garlic, pressed or finely chopped; 2 tablespoons paprika; 1 tablespoon cumin; 1 teaspoon salt, or more to taste; 1 teaspoon chopped fresh ginger, optional; 1/2 teaspoon cayenne pepper, optional; 1/4 teaspoon saffron threads, crumbled; 3 tablespoons vegetable oil; 2 tablespoons freshly squeezed lemon juice, from 1 small lemon

10 min·Moroccan

Prep10 min

Cook—

Total10 min

The Spruce Eats

Ingredients

1 large bunch cilantro, finely chopped (only small leaves and small stems)
4 cloves garlic, pressed or finely chopped
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon salt, or more to taste
1 teaspoon chopped fresh ginger, optional
1/2 teaspoon cayenne pepper, optional
1/4 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice, from 1 small lemon

Instructions

3 steps

Gather the ingredients.

Mix all of the ingredients—cilantro, garlic, paprika, cumin, salt, ginger and cayenne pepper (if using), saffron threads, oil, and lemon juice—in a bowl.

The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

Progress

0 / 3 steps

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