What is Chermoula Spice Mix?
Chermoula is traditionally a wet spice paste or marinade, but you can create a dry Chermoula Spice Blend inspired by its flavors.
Chermoula, often spelled “charmoula”, is a flavorful North African spice rub and marinade commonly used in Moroccan, Algerian, and Tunisian cuisines. It’s versatile and adds a bright, zesty, and slightly spicy flavor to dishes.
Chermoula can vary from recipe to recipe and region to region. Some variations may include additional ingredients like saffron, or even preserved lemon rind for extra complexity.
Related Recipes: Rougail Saucisse / Southwest Spice Blend
What You’ll Fall in Love With Chermoula Spice Rub
How to Make Chermoula Spice Meat Rub
Step 1. Combine all the ingredients in a large mixing bowl.
NOTE: Adjust the spice level to your preference. Marinate proteins for at least 30 minutes to infuse them with Chermoula goodness.
How to Use Chermoula Seasoning
- Meat Rub – use as a dry rub for protein. I love it on chermoula grilled chicken and lamb.
- Stir Fry – season thin strips of beef, chicken, lamb or pork with the spices. Heat olive oil in a large skillet or wok and toss the meat (or vegetables) until cooked through. Serve with a squeeze of lemon juice. Try it in our Chermoula Lamb Salad.
Variations of Chermoula Recipes
- Spicier Chermoula: Add a half teaspoon of cayenne or red pepper flakes.
- Smoky Chermoula: Incorporate a touch of smoked paprika.
- Creamy Chermoula: Mix in some Greek yogurt or tahini for a creamy texture. Try it with our 2-ingredient yogurt for an easy dip.
- Serve with Turkish Haydari Yogurt Dip.
FAQs
You can store this dry rub for months in an airtight container in the pantry. Alternatively, place into an airtight container and store in the freezer.
No, it is not. It is more fragrant than spicy.
Next Recipes To Try
Here are just a few more deliciously easy seasoning recipes to try soon.
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Chermoula Spice Blend
Ingredients
- 2 tablespoons (2 tablespoons) ground cumin
- 2 tablespoons (2 tablespoons) paprika
- 2 tablespoons (2 tablespoons) ground coriander
- 1 tablespoon (1 tablespoon) dried parsley
- 3 teaspoons (3 teaspoons) salt flakes
- 2 teaspoons (1 teaspoon) ground ginger
- 2 teaspoons (2 teaspoons) garlic powder
- 1 teaspoon (1 teaspoon) onion powder
- 1 teaspoon (1 teaspoon) ground turmeric
- 1 teaspoon (1 teaspoon) chili powder adjust to taste
- 1 teaspoon (1 teaspoon) ground cinnamon
- 1 teaspoon (1 teaspoon) ground black pepper
- 1/2 teaspoon (½ teaspoon) ground cardamom
Instructions
CONVENTIONAL METHOD
- Combine all the ingredients in a large mixing bowl.
- Adjust the Heat Level: The chili powder adds heat to the blend. Depending on your preference, you can increase or decrease the amount of chili powder to achieve the desired level of spiciness.
THERMOMIX METHOD
- Place all ingredients into the mixer; mix 5 sec/speed 3.
- Adjust the Heat Level: The chili powder adds heat to the blend. Depending on your preference, you can increase or decrease the amount of chili powder to achieve the desired level of spiciness.
Video
Notes
Before applying the chermoula spice rub, ensure that your meat is dry. Pat it down with paper towels to remove excess moisture, as this will help the rub adhere better. Apply the Rub:
Generously sprinkle the chermoula spice rub over the meat. Use your hands to gently rub the mixture into the meat’s surface, ensuring even coverage. For larger cuts of meat, you might want to use a little more rub.
Your Own Notes
Nutrition
12 responses to “Chermoula Spice Blend Meat Rub”
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Oh yum! I bet this is amazing on lamb! I’m definitely going to make some! -
I love North African and Middle Eastern spices. I use za’atar quite a lot. I confess I had never heard of chermoula before reading this post. I’m so curious to try it. I have to buy a couple of the spices so am planning to make it at the weekend! -
I was looking for a spice blend for my BBQ and came up to this recipe. I never had Chermoula spice mix before, but it turned out to flavor our chicken really well. This one is in my recipe book from now on! -
Homemade spice blends are the best – and this delicious recipe for Chermoula Spice is no exception! We tried it with grilled chicken, and it was so good. Next up will be grilled lamb for sure, as per your suggestion. Thanks for the great recipe 🙂 -
Wow! What a flavorful and fragrant spice mix! We had it the other day with paneer and loved it!
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Made grilled chicken with this + olive oil and it was amazing, so flavorful. Thanks for sharing this mouthwatering recipe. -
Wow wow wow, so much flavour! We had this on lamb and will be putting it on every meat moving forwards. Easy to make and full of flavour, thanks for a great recipe! -
Love how easy this is to make. Was absolutely delicious on slow cooked brisket and can’t wait to try it on some grilled chicken. -
This spice blend is so easy to make and I used it as a rub on a shoulder of lamb. The flavours were delicious. It’s also great on steak and a seasoning on any protein really. Thanks Megan for another spice blend that will be used quite often in my cooking. -
Morocco on the plate! If you love this cuisine, you are in for a treat! Vibrant and flavoursome, speaking the language of Nth Africa. And the best part – no fillers, you can adjust heat to your liking. For me, perfect for chicken, and for lamb, if you like it. Thank you Megan! -
We just love this spice recipe. Especially some of our favourites coriander, cumin and ginger. I add it to our mince. On steaks and even fish. Always good to have on hand. -
We loved how easy this recipe was. My hubby used it on our beef kabobs on the grill. They turned out awesome! I added a bit extra to a yogurt sauce and served them with preserved lemon and avocado. So very tasty. Thanks Meg.
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