Smoked Chermoula

by Holy Smoke Olive Oil

Smoked Chermoula

  • 3/4 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 2 garlic cloves
  • 3/4 cup Holy Smoke Smoked Olive Oil
  • 1/4 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon Holy Smoke Smoked Sea Salt
  • 1/4–1/2 teaspoon crushed red pepper flakes
  • 1 cup (packed) cilantro leaves with tender stems
  • 1 cup (packed) parsley leaves with tender stems
  • 1/2 cup (packed) mint leaves
1. Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
2. Purée toasted seeds, garlic, Holy Smoke Smoked Olive Oil, lemon zest, lemon juice, paprika, Holy Smoke Smoked Sea Salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
3. Add cilantro, parsley, and mint; process until well combined but slightly textured.
4. Chermoula can be made 3 days ahead; chill in an airtight container.

 

Chermoula is a Moroccan vibrant herb sauce and marinade that is fantastic on almost any meat or seafood.  

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