Homemade Chermoula Spice Mix
Versatile and well-balanced, this homemade chermoula spice mix instantly seasons Moroccan tagines, lamb dishes, and BBQ chicken. It’s a great substitute for Moroccan seasoning!
What is chermoula?
Chermoula is a North African marinade and sauce commonly used in Moroccan, Algerian, and Tunisian cuisines. It is known for its vibrant flavors and is typically used to season and enhance the taste of various dishes, particularly seafood, but also meats, vegetables, and grains.
Moroccan seasoning and a chermoula spice mix are distinct blends, with chermoula being used across North African cuisines like Moroccan, Algerian, and Tunisian, while Moroccan seasoning typically refers to a blend associated specifically with Moroccan cuisine.
This homemade Chermoula seasoning is super versatile. Use it as a marinade or dry rub for grilling, roasting, or frying meat, or as seasoning for roasted vegetables to instantly add a burst of flavor.
For more ethnic spice blends, check out my Lebanese za’atar and chipotle seasoning as well.
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Chermoula Spice Mix
Ingredients
- 2 tbsp ground cumin
- 1 tbsp dried parsley
- 1 tbsp ground coriander
- 1 tsp sweet paprika powder
- 1/4 tsp cayenne pepper
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/2 tsp turmeric powder
- 1 tsp garlic powder
- 1/2 tsp lemon salt
Instructions
- Add all ingredients to a small bowl.2 tbsp ground cumin, 1 tbsp dried parsley, 1 tbsp ground coriander, 1 tsp sweet paprika powder, 1/4 tsp cayenne pepper, 1 tsp cinnamon powder, 1/2 tsp ginger powder, 1 tsp garlic powder, 1/2 tsp lemon salt, 1/2 tsp turmeric powder
- Thoroughly combine the spices with a spoon or small whisk.
- Transfer the spice blend into a sterilized, lidded jar and use as directed in your favorite Moroccan or North African recipes.
Video
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Cumin – Cumin is a key spice in North African cuisine, adding earthy and aromatic notes to dishes
- Parsley – Parsley is a ubiquitous herb in North African cuisine, used generously in dishes like couscous, tagines, and salads to impart freshness and vibrant flavor.
- Coriander – Coriander plays a central role in chermoula, providing the sauce with its distinctive fresh, citrusy, and herbaceous flavor.
- Paprika – Sweet paprika powder adds a rich, smoky depth to this spice blend.
- Cayenne – Cayenne pepper brings a fiery kick to the mix, infusing it with a bold, spicy heat that balances the other flavors.
- Cinnamon & Ginger – Ground cinnamon and ginger impart warm, sweet-spicy notes, adding complexity and depth to this North African spice mix.
- Turmeric – The mix gets its vibrant color and earthy flavor thanks to turmeric.
- Garlic – Garlic is a fundamental ingredient in North African cuisine, adding robust flavor and aroma.
- Lemon salt – Lemon salt provides a bright and zesty citrusy element, adding a refreshing and tangy flavor to this Chermoula mixture.
Easy chermoula recipes
Simply add a chermoula dry rub to meat including lamb and chicken, vegetables, grains, or combine it with oil and other condiments to create easy North African marinades and sauces.
- Grilled fish: Marinate your favorite fish fillets (such as salmon, cod, or snapper) in chermoula spice mix for at least 30 minutes. Grill the fish until cooked through and flaky.
- Roasted vegetables: Toss vegetables (such as bell peppers, zucchini, and red onion) with chermoula spice mix and olive oil before roasting in the oven.
- Moroccan roast chicken: Rub a whole chicken with chermoula spice mix, both on the outside and under the skin before roasting.
- Chermoula-marinated grilled lamb chops: Marinate lamb chops in chermoula spice mix for a few hours before grilling them.
- Moroccan lamb shanks: Add a generous amount of chermoula spice mix to the lamb shanks before slow-cooking them.
