Boom, done! Your delicious chermoula sauce is ready to go. Serve it up as desired! Chermoula is a North African condiment typically used as a marinade for a variety of seafood, but truly it is so much more versatile. It is considered a Moroccan sauce. You can use it for marinating steak or chicken, or finishing grilled vegetables. Consider it as a finisher as well for grilled or roasted meats, like thick cuts of steak or roasted whole chicken. If you compare different herb sauces from other countries side by side, you’ll find incredible similarities, as they are, at their core, a mixture of oil, fresh local herbs, and local seasonings. Of course those seasonings, as well as ratios, will vary from region to region, but lucky for us, they usually turn out DELICIOUS! Let’s talk about how to make chermoula, shall we? You may need to scrape down the sides of the processor to get everything down. Then, with the processor running, drizzle the olive oil until the sauce smooths out to your liking. You can easily add more oil as desired to thin it out for a drizzling sauce. 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. Try it on this Peri Peri Chicken Legs recipe, or this Grilled Harissa Chicken Legs Recipe. I hope you enjoy it, my friends. Enjoy! Let me know how it turns out for you. It’s gluten free. – Mike H. 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. NOTE: This post was updated on 4/18/22 to include new information and photos. It was originally published on 4/30/18.
