Prep 2 hrs 10 mins
Cook 15 mins
Charmoula or Chermoula (Chrmla) is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander). A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. This recipe adds easy North African flavor to beef kebabs by using a traditional charmoula marinade and was created by chef Tim McKee of Minneapolis. Use a marbled rib eye for the kebabs; it won't dry out on the grill.
- 4 ounces bunch flat leaf parsley, stemmed, coarsley chopped
- 4 ounces bunch cilantro, coarsely chopped
- 3 garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 pinch saffron thread
- 1⁄4 cup fresh lemon juice
- 1 cup olive oil
- 1 tablespoon kosher salt
- 6 boneless rib eye steaks, excess fat trimmed, cut into 2-inch cubes (1-1/2 inches thick)
- 2 red onions
- 2 red bell peppers
- In a food processor, combine parsley with cilantro, garlic, cumin, coriander, paprika, cayenne, and saffron and pulse until herbs are finely chopped. Add lemon juice and olive oil; pulse to incorporate. Add salt.
- Scrape half the charmoula into a bowl and refrigerate. Scrape remaining charmoula into a large bowl with steak cubes; turn to coat. Let stand at room temperature 2 hours.
- Light a grill. Cut onion and red bell peppers into 1-1/2-inch pieces. Thread 3 chunks of rib eye each onto long skewers, adding a piece of onion and pepper between each piece of meat. Grill over high heat about 15 minutes, turning skewers occasionally, until meat and vegetables are lightly charred and meat is cooked medium-rare to medium. Serve with reserved charmoula.
I made this with flanken cut ribs and it was absolutely delicious. I served it with a rice salad
Jackie, you've done it again! This is a fantastic recipe! This was a real treat for us because we hardly ever have steak, and we were a bit worried that the chermoula would overpower it. But we needn't have worried! The chermoula is spicy and piquant - just the perfect complement. Instead of brochettes, we grilled the steak whole and sliced it on the bias. We served the peppers and onions separately, but also grilled. Sort of a deconstructed brochette, if you will. Thank you for posting, we will definitely be making this again! Made for team Gourmet Goddesses, ZWT9.