Chermoula with Orange Zest

Chef Eric Adjepong loves serving the North African herb sauce chermoula with grilled steaks, chicken, and vegetables. Recipes for chermoula vary slightly from region to region, and generally include cilantro, parsley, garlic, dried chiles, cumin and lemon. Adjepong rounds out his version with sweet orange zest and juice and advises cooks to adjust the seasonings to taste.

Eric Adjepong's chermoula
Photo: Emily Kordovich
Active Time:
20 mins
Total Time:
20 mins
1 cup


  • 1 ½ cups (lightly packed) cilantro leaves with tender stems, finely chopped

  • 1 cup (lightly packed) parsley leaves with tender stems, finely chopped

  • 1 ½ teaspoons lemon zest, plus 1 1/2 tablespoons juice (or more to taste)

  • 1 ½ teaspoons orange zest, plus 1 tablespoon juice

  • ¼ cup finely chopped red onion

  • 2 garlic cloves, finely chopped

  • 1 tablespoon Champagne vinegar or cider vinegar

  • 1 ½ teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • teaspoon cayenne

  • Kosher salt, to taste

  • 3 to 6 tablespoons extra-virgin olive oil 


  1. In a medium bowl, mix the cilantro and parsley. Stir in the lemon zest and juice, and orange zest and juice. Add the onion, garlic, vinegar, paprika, cumin, and cayenne; season with salt. Slowly whisk in 3 tablespoons of olive oil, adding more oil if desired. Season to taste with salt and more lemon juice, if desired. Serve right away, or refrigerate covered for up to 24 hours.

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