shrimp kebab with chermoula
summer and this weather we’ve been having call for bringing out the grill (even if it’s stovetop!)! ☀️
i love pairing my grilled meats, seafoods and veggies with sauces and dips and this chermoula is perfect. it’s a north african herby sauce, similar to chimichuri, that’s used as a condiment and/or marinade.
i brushed 10 extra large sized shrimp with 1 tbsp of harissa, 2-3 tbsp olive oil and 1/4 tsp each of salt, paprika and turmeric. grill them until they’re tender and slightly charred. you could use any meat, poultry or seafood in place and it’d be just as delicious!
chermoula:
2 cups cilantro
1 cup parsley
10 cloves of garlic
1 tbsp whole roasted cumin seeds
1 tbsp ground paprika
1/2 tbsp cayenne pepper
salt to taste
juice of 1 lemon
1 small preserved lemon, finely chopped
1/2 cup olive oil
🍴to make the chermoula, combine all ingredients except olive oil in a food processor and pulse until finely chopped and fully incorporated.
🍴add to a boil and mix in olive oil.
Book of Dishes 