Grilled Chermoula Chicken Skewers
Prep time
Cook time
Total time
Chermoula is a Moroccan sauce made from cilantro, parsley and various spices that's normally paired with lamb or fish. Here it does double-duty as a flavourful marinade for bite-sized pieces of chicken thigh, and in a refreshing yogurt-based dipping sauce.
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
  • ¼ cup diced red onion
  • ¼ cup roughly chopped fresh parsley
  • ¼ cup roughly chopped fresh cilantro
  • 2 cloves garlic, roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp red pepper flakes
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp crumbled saffron
  • 6 boneless skinless chicken thighs
  • 1 cup Greek yogurt
  1. In the bowl of a food processor, combine the red onion, parsley, cilantro and garlic. Process until everything is finely chopped, then slowly drizzle in the oil until the mixture comes together into a thick paste. Add the lemon juice, paprika, cumin, coriander, pepper flakes, turmeric, salt and saffron Pulse 2-3 times to combine. Scoop out ¼ cup of the chermoula, and set aside for later.
  2. Cut the chicken thighs into bite-sized pieces. Transfer to a zip-top plastic bag, and scrape in the remaining chermoula. Toss to coat the chicken evenly with the marinade, then transfer to the refrigerator to marinate for at least one hour (or up to overnight).
  3. Preheat a lightly-oiled grill to medium-high. While you wait for the grill to heat up, thread the marinated chicken pieces onto skewers.
  4. Arrange the skewers on the hot grill and cook, turning occasionally, for 10-15 minutes or until the chicken is cooked through inside and well-browned on the outside.
  5. While the chicken is grilling, whisk together the reserved ¼ cup marinade with Greek yogurt in a small mixing bowl. Serve as a dipping sauce alongside the finished skewers.
Recipe by Crumb: A Food Blog at