Moroccan Charmoula Marinade

Moroccan Charmoula Marinade

Moroccan Charmoula Marinade


Makes 8 servings


1/2 cup fresh cilantro
1/2 to 1 jalapeño pepper,* stemmed and seeded or 1/8 to 1/4 teaspoon ground red pepper
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
2 teaspoons grated fresh lemon peel
1 teaspoon cumin seeds
1 teaspoon paprika
1/4 cup fresh lemon juice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Place cilantro, jalapeño, vinegar, ginger, garlic, lemon peel, cumin and paprika in food processor or blender and process until finely chopped. Add lemon juice* and process until blended.

The natural acids contained in lemon juice and vinegar actually precook protein-containing foods, turning them opaque and firm. Marinate fish fillets, scallops or shrimp in this spicy sauce up to 30 minutes and chicken or pork up to 1 day before grilling.

Nutritional Information

Calories 8
Calories from Fat 12 %
Total Fat <1 g
Carbohydrate 2 g
Protein <1 g
Sodium 6 mg

Check out more recipes for Middle Eastern