Ingredients for Moroccan Chermoula Marinade
- Cumin Seed
- Coriander Seed
- Ground Cinnamon
- Garlic Cloves
- Parsley Sprigs
- Coriander Sprigs
- Ground Sumac
- Mild Paprika
- Honey
- Light Olive Oil
- Fresh Ground Black Pepper
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How to Make Moroccan Chermoula Marinade
- Heat a large frying pan over medium heat. Add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and ½ teaspoon ground cinnamon. Dry-fry for 2-3 minutes, or until fragrant.
- Grind the toasted spices using a pestle and mortar or a spice grinder until finely powdered.
- In a blender or food processor, combine the ground spices with 2 cloves garlic (minced), 1 inch ginger (grated), 1 red bell pepper (roughly chopped), 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper (optional), and ½ teaspoon salt. Blend until a smooth paste forms. If using a pestle and mortar, add ingredients one at a time, starting with the spices and ending with the salt, thoroughly mashing each before adding the next.
- Taste and adjust seasonings as needed. Your Chermoula marinade is now ready to use! Marinate your protein or vegetables for at least 30 minutes (or up to overnight) for best results. Refrigerate any leftover marinade for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
