Chermoula is a North African sauce made with fresh herbs, garlic, olive oil, lemon juice, and warm spices, perfect as a marinade or finishing sauce for meats, seafood, and vegetables.
What is Chermoula?
Chermoula is a bold and zesty North African condiment, traditionally used as a marinade for seafood, but its versatility goes far beyond that. Though commonly associated with Moroccan cuisine, it’s a staple across much of Africa.
If you love vibrant herb-and-oil-based sauces like chimichurri, zhug, salsa verde, or even pesto, you’ll feel right at home with chermoula.
Use it to marinate steak or chicken, toss with grilled vegetables, or spoon over roasted meats. It’s just as good as a finishing sauce as it is a marinade. Try it over thick-cut grilled steak or a whole roasted chicken for an herby, tangy punch.
Why You'll Love It
- Bold, Zesty Flavor. It's packed with fresh herbs, garlic, lemon, and warm spices, ready to deliver a punchy, bright flavors that wakes up any dish.
- Perfect for Spice Lovers. I give my version a Chili Pepper Madness twist with the option to add in fresh or dried chilies for extra heat. It's totally customizable to your spice level.
- Versatile & Vibrant. Use it as a marinade, dipping sauce, or finishing drizzle for grilled meats, seafood, vegetables, and more. It’s your new go-to herb sauce for boosting flavor fast.
Let's talk about how to make chermoula, shall we?
Chermoula Ingredients & Substitutions
- Fresh Herbs. A combination of fresh parsley and cilantro for brightness and depth. You can adjust the ratio to your preference or use just one if needed, especially if you don't like cilantro.
- Chilies. Serrano pepper adds a nice kick. For a milder version or when fresh chilies aren’t available, substitute with red pepper flakes or a pinch of ground cayenne.
- Shallot. For a milder, slightly sweet onion flavor. Red onion or white onion can work in a pinch.
- Garlic Cloves. Essential for bold flavor. Use fresh for the best results, but pre-minced garlic will do in a hurry.
- Fresh Lemon Juice. Adds zesty acidity to balance the richness. For a more traditional twist, include preserved lemons instead.
- Seasonings. A fragrant mix of paprika, cayenne, cumin, salt, and optional saffron threads gives the sauce its signature warmth and complexity. You can also add ground coriander for an earthy note.
- Extra Virgin Olive Oil. This is your base, so use the best quality you can. In a pinch, neutral oils like canola or avocado oil will work, though you’ll lose some flavor.
How to Make Chermoula - The Recipe Method
Choose Your Method. You can make chermoula in a blender or food processor, mixing bowl, or go old-school with a mortar and pestle. It all depends on the texture you’re after.
Add all the ingredients except the olive oil to your processor, blender, or bowl. (If using a bowl, finely chop everything first.)
Add the Oil Based on Texture Preference.
- For Chunkier Chermoula: Add the olive oil and mix by hand until well combined. A mortar and pestle gives you a rustic texture with deep flavor.
- For Smoother Chermoula: Add the oil and pulse in a food processor or blender to reach your desired consistency. Scrape down the sides as needed.
- For the Smoothest Chermoula: Blend all ingredients without the oil first, then slowly drizzle in the olive oil with the machine running. This emulsifies the sauce into a silky blend.
Here is a smoother "green chermoula", which focuses more on the herbs and less on the spices. This green sauce is very popular as well.
Boom, done! Your delicious chermoula sauce is ready to go. Serve it up as desired! Such a flavorful sauce.
Recipe Tips and Notes
- The Chili Peppers. For this recipe, I've included the fiery serrano pepper for a bit of zing and kick, but if you're able to obtain local African chili peppers, please use those instead. Think African Bird's Eye, Fatalii, Congo, though truly, it is best to incorporate your best quality local peppers to your heat and flavor preference.
- Let it Rest. After blending or mixing, let the chermoula sit for at least 15-20 minutes before using. This gives the flavors time to meld and deepen
Serving Ideas for Chermoula
Moroccan chermoula is incredibly versatile. It’s a bold, herbaceous sauce that goes way beyond traditional North African or Moroccan cuisine. Here are some of the best ways to use it:
- Marinade. Chermoula is perfect for marinating chicken, especially bone-in thighs or whole roasted cuts. Let it soak overnight for maximum flavor and moisture. It’s also excellent on fish, shrimp, lamb, or even tofu before grilling or roasting. For extra flavor, reserve some to spoon over the top after cooking.
- Use it as a Finishing Sauce. Drizzle it over grilled or roasted meats like steak, chicken, pork, or lamb for a vibrant, herby kick. It’s especially good on dishes like my Ancho Crusted Porterhouse or Grilled London Broil Steak. It also brings life to grilled vegetables, roasted carrots, or oven-roasted potatoes.
- As a Dip. Serve it as a dip with warm pita bread, naan, or crunchy vegetable sticks. You can also swirl it into hummus or yogurt for a vibrant party platter spread.
- Stir it In. Mix chermoula into cooked rice, couscous, or quinoa for a fast flavor upgrade. It also works beautifully in pasta salads, grain bowls, or as a spread on sandwiches and wraps.
- Seafood! Traditionally used with fish, chermoula pairs wonderfully with grilled shrimp, salmon, cod, or any firm white fish. Brush it on during cooking or use it as a bold finishing touch.
Try it on my Peri Peri Chicken recipe, or my Grilled Harissa Chicken Recipe.
Storage
Have any leftovers? Lucky you! Store your chermoula in an airtight container in the refrigerator for up to 2 weeks. The olive oil may solidify slightly when chilled, but it will return to its pourable consistency at room temperature. Just give it a quick stir before using.
Freezing Instructions. Chermoula freezes beautifully for longer storage, up to 3 months or more. For easy portioning, spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag or container. Just pop out a cube or two whenever you need a quick flavor boost.
Looking for the best tools to freeze sauces like this? Check out my Recommended Products section below for a great freezing solution I personally use.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor. This recipe is on page 67.
- Flavor Madness Cookbook, by Mike Hultquist
Recommended Product
Souper Cubes - 2 Tbsp, 1/2, 1 and 2 Cup Silicone Freezer Trays With Lids - Meal Prep and Kitchen Storage Solutions.
You will LOVE these cubes. I have been using them for over a year now and I use them for freezing sauces, salsas, soups, stews, and more.
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Try These Other Popular Sauce Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Chermoula Recipe
Ingredients
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1 serrano pepper chopped (optional, for spicy)
- 1 shallot chopped
- 6 cloves garlic (or more, as desired)
- Juice from 1 lemon
- 1 tablespoon cayenne powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- Salt to taste
- 8 saffron threads (optional)
- ½ cup extra virgin olive oil (Use up to 1 cup as desired - you can also use other oils, such as canola oil)
Instructions
- For Chunky Chermoula. Hand mix all of the ingredients together in a large bowl (or molcajete), or pulse in a blender or food processor until combined to your preference.
- For Smooth Chermoula Sauce. Add all of the ingredients except the oil to a blender or food processor. Process until until well combined. Scrape down the sides, then drizzle in the oil slowly while processing until all of the oil is incorporated and the sauce is smooth to your desired consistency.
- Use immediately.
Video
Notes
Nutrition Information
NOTE: This post was updated on 8/18/25 to include new information and photos. It was originally published on 4/30/18.
Stacey says
ABSOLUTELY THE BEST RECIPE I HAVE EVER FOUND!! Well done indeed. Thank you for sharing.
Mike Hultquist says
Awesome to hear!! Thanks so much, Stacey!!
Maria says
Hi,
Can this sauce be stored and, if so, for how long?
Thank you.
Mike Hultquist says
Maria, there is storage info in the post. Keep it in a sealed container in the fridge for 2 weeks max, though I recommend using within a few days. You can also freeze it.
Stacey says
This is an outstanding recipe as is. Love it!! Great spicy flavors and compliments anything you put it on. Nice job.
Mike Hultquist says
Thanks, Stacey! I love to hear it! I appreciate it.
Phil Hockley says
Made this. Cut down on the chilli and served it with Lamb Chops seasoned with Ras el Hanout, Saffron fruit couscous washed down with a nice NZ Pinot Noir. Great! Glad I found your website.
Mike Hultquist says
Sounds wonderful to me, Phil! I'll take some! =)
Damien C. says
Another great one. Big hit in the house tonight. Wow.
Mike Hultquist says
Great to hear, Damien! Glad you enjoyed it! I appreciate it.
Jérémie says
Hey Mike!
I knew the Chermoula name, but never have tasted it before! Very nice! I used it to marinate (and as a finishing sauce of) some barbecue grilled pork belly slices: awesome, thank you, Sir!
Just a detail: the page you quoted about your Pan Seared New York Strip Steak With Garlic Bourbon Butter sadly doesn't seem to exist anymore- this one recipe seems hot, though.
Mike Hultquist says
Thanks, Jérémie. Yes, so good! We really love this recipe. Yes, thanks for the heads up on the link! Oops!
Jérémie says
If I may allow myself to complete: saffron, in my opinion, isn't optional but obligatory, it gives an unequaled splendor to this sauce. For me, a Chimichurri's lover, its Moroccan cousin just really stirred my house... thanks to you, Dear Mike!
Mike Hultquist says
Absolutely, Jérémie! Thanks for completing! I love with saffron as well. Excellent!
Dave Kirk says
Mike, this is a great recipe. But why do you say it will only last a few days in the refrigerator. Given the amount of lemon juice and oil, shouldn’t it last much longer?
Mike Hultquist says
Thanks, Dave. I appreciate it. It could last longer, but it will lose freshness, and there are issues associated with garlic in oil (botulism) if left out too long. This is one best used right away.
Kim says
Is it 2 days or 2 weeks? The recipe says 2 weeks.
Mike Hultquist says
Kim, this can last a couple weeks, but it's still best to use within a few days for freshness and flavor.
Carl says
The best way to make it. I have tried it a few different ways and this is my preference. It is very fresh and brings much to a dish.
Antonio Caballero says
Personalmente no procesaría los ingredientes, deben estar picados pero no muy grandes y nunca debe tener esa apariencia de pasta...seguro que esta buenisima pero no es el propósito de la chermoula. Prueba a no ptoesarla y a marinar pescado tipo dorada y hacerla en una parrilla con el pescado marinado en chermoula y rellleno por dentro,ya veras que plato.
Felicidades por tu blog, tienes maravillosas recetas verdaderamente rabiosas y sabrosas. Enhorabuena
Michael Hultquist - Chili Pepper Madness says
Antonia, you can process it as much or as little as you like. It is the personal preference of the cook.