Upgrade your meals with this fresh, vibrant Chermoula Sauce—a bold herb and spice blend that takes any dish from ordinary to unforgettable. This easy, homemade sauce is packed with parsley, cilantro, garlic, cumin, smoked paprika, and zesty lemon, bringing a bright, earthy, and slightly spicy kick to grilled meats, seafood, veggies, and more.
In this episode of Secret Sauces, I’ll show you how to make Chermoula by hand for maximum flavor and pair it with a perfectly seared chicken thigh. Whether you’ve tried chimichurri or pesto, this North African-inspired sauce is a must-have in your flavor arsenal.
Chermoula Sauce
Ingredients
- 1 cup Fresh Parsley
- 1 cup Fresh Cilantro
- 2 cloves Chopped Garlic
- 1.5 tsp Cumin
- 1 tsp Ground Coriander
- 1 tsp Paprika (Smoked)
- 1 tsp Kosher Salt
- 3/4 tsp Red Pepper Flakes
- 1/2 tsp Ground Ginger
- 1 Lemon zest and juice
- 3/4 cup Olive Oil
Instructions
- In the bowl of a large food processor, add the herbs, garlic, spices, and kosher salt. Add the lemon juice and zest.
- Pour into a bowl and add olive oil. Place in fridge for 2 hours to allow flavors to combine and build.
- Add to meats, seafood and roasted veggies. Makes a great marinade!
