Moroccan · Condiment
Chermoula for Grilled Meat (Smoky Spiced Version)
A deeper, spicier cousin of the fish marinade built for lamb and beef — more cumin and paprika, added smoked paprika and a little preserved lemon, with less fresh herb so it stands up to the grill's char.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 bunch coriander, chopped
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/2 tsp cayenne
- Rind of 1/4 preserved lemon, minced
- Juice of 1/2 lemon
- 4 tbsp olive oil
- 1/2 tsp salt
Method
- 1
Combine
Pound the garlic, salt and preserved lemon to a paste, then stir in the coriander, spices, lemon juice and oil.
- 2
Marinate
Rub thickly over lamb or beef and rest at least 2 hours, ideally overnight.
- 3
Grill
Grill or roast, brushing with any leftover marinade in the first half of cooking only.
Chef's tips
- The smoked paprika mimics the flavour of an open charcoal grill even when you cook indoors.
- Preserved lemon adds a salty-sour depth that plain lemon cannot — use the rind, discard the pulp.
Frequently asked questions
What cuts suit meat chermoula?
Lamb shoulder, leg steaks, chops and beef skewers all take it well. For tougher cuts, marinate overnight to tenderise.