| Prep Time: 10 mins
| Cook Time: 15 mins
| Total Time: 45 mins
You may need: Dried Garlic Powder
One of the most popular sauces in North Africa, Moroccan Chermoula can be used as a flavor-packed marinade for grilled fish, meats, and vegetables. Traditionally, fresh herbs like cilantro and parsley are hand-ground with garlic, preserved lemon, spices and oil, resulting in an aromatic sauce that can be used as a delicious marinade or spooned table-side as a condiment.
This recipe for Chermoula Chicken Skewers is a quick and easy way to transform ordinary weeknight chicken breasts into an exotic meal that you might find on the streets of Marrakesh. We've curated a set of fresh herbs and spices to create an accessible form of Chermoula for everyday use. Paprika, cumin, garlic, and cayenne pepper provide classic earthy-spicy-savory notes that you need in any Chermoula sauce, while the cilantro and parsley provide the herbaceous base. The flavors are punctuated by subtle, cooling spearmint and a citrus note from fresh-dried lemon peel. Try our Chermoula salmon or fish recipes on the website or spoon the sauce on veggie burgers, bean cakes, buddha bowls, roasted veggies, or even burgers.
4 boneless skinless chicken breasts, cut into 2" cubes
2 tbsp chopped cilantro (handful), thick stems discarded and leaves finely chopped
3 cloves garlic, minced
2 tbsp Piquant Post Chermoula spice blend
2 tbsp extra virgin olive oil
1 lemon, juiced (~1-2 tbsp)
pinch of salt (optional)
Wood or metal skewers
couscous (optional; cooked to package instructions)
dried fruit like dates, cranberries, apricots (optional)
We suggest making extra marinade and reserving some to spoon extra on your skewer as you eat it.
Try to marinate the chicken for at least 20 mins but for best flavor, marinate overnight.
If using wooden skewers, soak them in a tall glass of water or in a long tupperware container for at least 20 mins so they don't catch fire.
Chermoula Chicken Skewers can be cooked on the grill or using the oven broiler. When using the broiler, make sure to set a timer and keep a close eye on the meat to ensure the chicken doesn't char.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
First, make the Chermoula marinade. In a small bowl, combine the cilantro, garlic, Chermoula spice, oil, lemon juice and salt and briefly whisk. The consistency should be slightly runny. Add a little more oil or lemon juice as needed. Reserve 1-2 tbsp for spooning onto the chicken after it's cooked.
Slice the chicken breasts into ~2" cubes. Add the chicken breasts to a zipper bag or non-reactive bowl. Add Chermoula marinade to the bag or bowl (cover), stir to coat. Place in fridge for a minimum of 20 mins up to overnight. If using wood skewers, soak in water while the chicken is in the fridge (~20 mins) so they do not smoke when cooking.
If using a BBQ grill, cook the chicken for ~3 mins per side for a total of 12 mins or until cooked through. If using the oven, heat oven broiler on High and place rack 6 inches from the top. Place skewers on a broiler pan or the rack with a drip pan underneath. Cook ~3-4 mins per side, watching chicken carefully to flip each side before it chars.
Serve skewers with a side of couscous garnished with dried fruit.
Chermoula is a flavor-packed marinade and condiment typically served with grilled or fried fish. You can make a quick marinade / tapenade using this recipe, combining the Chermoula spice blend with fresh herbs, lemon, garlic, and oil. Then, grill, pan fry, or oven bake the fish.
Try our easy pan-roasted Chermoula salmon recipe, which results in a crispy, delicious crust.
For a more authentic Chermoula paste using plenty of fresh herbs like parsley and cilantro, try our Chermoula Fish recipe using flaky white fish like halibut, cod, or sea bass.
Chermoula also works great on grilled flank steak. Use the Chermoula paste in this recipe to spoon on grilled steak instead of other condiments / sauces like chimichurri. Or, try this blend as a rub or marinade on grilled lamb or pork chops.
Our Chermoula spice can be used directly as a dry rub if you don’t feel like making the paste. But making the paste is certainly worth the extra minute of work.
Looking for vegans/vegetarian alternatives? Try this red bean cakes with chermoula recipe, chermoula tofu and roasted veggies, or this roasted veggies with chickpeas and chermoula recipe. Simply substitute in our Chermoula spice for spices in these recipes.
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