Chermoula (Moroccan Marinade)
Created by Shirl on November 1, 2011
- Servings: 1
- Prep Time: 20m
- Cook Time: 10m
- Recipe #1885
Ingredients
- 2 teaspoons cumin seeds
- 1 bunch fresh cilantro, leaves and stems
- 1 jalapeno or serrano pepper
- 4 cloves garlic
- 1 thick slice fresh ginger
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tablespoon paprika
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1/2 cup olive oil
- 1 lemon, thinly sliced
How to Make
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Step 1: Toast cumin seeds in heavy skillet until fragrant.
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Step 2: Add toasted cumin seeds and everything else except the oil and lemon slices into blender or food processor. Blend until a paste is formed.
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Step 3: Transfer to a mixing bowl and mix in olive oil.
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Step 4: Marinade the fish or chicken in the sauce for an hour at room temperature, while you are preparing your fire or grill.
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Step 5: As the meat is grilling use the marinade as a baste (some people don't like to do this as raw meat was in the sauce if so take some out in the beginning to do this with.
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Step 6: Before meat is done reheat marinade with lemon slices and when meat is cooked remove to platter and pour the warm marinade over the meat.