Chermoula is the main marinade used in Moroccan cooking. A complex and exotic mix of fragrant spices and herbs, it adds an instant kick to beef, chicken or seafood. Chef Hassan M’Souli, from Out of Africa restaurant, shares his recipe.




Skill level

Average: 3.4 (84 votes)


  • 1 tbsp dried crushed chilli
  • 1 tbsp sweet paprika
  • 1 tsp chopped ginger
  • ½ tsp saffron threads
  • 2 onions, diced
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 2 garlic cloves, chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander (cilantro)
  • ½ preserved lemon, thinly sliced
  • 125 ml (½ cup) olive oil
  • ½ lemon, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 30 minutes

This recipe will make 3 cups. The chermoula can be stored in the refrigerator for up to 7 days.

Combine all the ingredients thoroughly, then stand for 30 minutes to allow the flavours to develop. Serve alongside or stirred through beef, chicken or seafood dishes.