Chermoula Grilled Chicken served on Pita Bread

Chermoula Grilled Chicken served on Pita Bread

Chermoula for those who haven’t tried or heard of it is a popular North African marinade which is usually used to flavour seafood and meats; it is a good replacement for those who do not like hot marinades but want to enjoy the robust flavours of North African Spices. Usually it is a made out of herbs like mint (if used for lamb), parsley and coriander (for other meats) combined with spices such as cumin, smoked paprika and turmeric. Additional ingredients are also added like oil, lemon juice, garlic, onion and salt to give it a refreshing flavour. Then for some people who like it hot cayenne pepper can also be added.

I know its winter there for most of my readers but down under it’s hot and sunny so forgive me if I am posting some recipes that remind you of summer. This recipe is nothing different it is everything great for the summer; grilled chicken, light salad and baba ghanoush cooked in open flame served in pita bread you can even make it while having your barbecue picnic at the beach.


Pita Bread
Extra virgin olive oil
Garlic, minced

Ingredients (Chermoula Grilled Chicken)

1 whole medium sized chicken, cut in half
1/4 cup extra virgin olive oil
1/4 cup lemon Juice
1 whole garlic
2 tbsp chopped flat leaf parsley
1 tbsp chopped cilantro
1 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper

Ingredients (Salad Fillings)

Iceberg Lettuce, chopped
Radish, thinly sliced
Carrots, grated
Onion, thinly sliced
Baba Ghanoush (recipe here)
Lemon Juice


1. Place ingredients (excluding chicken) in a blender and puree until it becomes smooth.
2. Spread mixture all over the chicken and let it marinate for at least 12 hrs.
3. Grill chicken in high heat until cooked you can also roast the chicken by placing it in a 230C preheated oven for 15 minutes then lowering the heat for 190C and continue to roast for 40-50 more minutes.
4. While chicken is cooking mix olive oil and minced garlic and brush it on the pita bread. Warm then on the grill or in pan.
5. Place chicken on a big serving plate together with salad filling ingredients drizzled with lemon juice and pita bread.
6. Eat it by putting some baba ghanoush in the pita bread, sliced chicken and salad.

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19 thoughts on “Chermoula Grilled Chicken served on Pita Bread

  1. Lovely recipe which we can tweak to our heart’s content! I don’t think any of the N African dryrubs can be considered ‘hot’ – they just bring this incredible taste sensation to fish, fowl and meat! A ‘sandwich’ pita – have one almost daily for high tea or supper! [Oh, am the 'lazy' one: there are such wonderful chermoula mixes available from small family-based spice firms in Sydney!!!]

  2. No, I’ve never heard of Chermoula before, and now I had and looked at your amazing pictures and will never forget it! Your shot is amazing!

  3. Such a delicious looking grilled chicken! I might have to replicate this recipe!! and this is going to taste so delicious with pita bread and all those other goodies!

  4. Lots of appreciation here from a fellow sun lover. We’ve been enjoying warm evenings and long bbq’s at home. I’ve never made chermoula and I think I’ll have to remedy that soon. Thanks for the great ideas & recipes as always :)

  5. So delicious! Since I am on Paleo diet right now, I think I will use lettuce wrap instead of pita! Nice recipe. Can see myself eating this regularly. Morocco is a fave country of mine, and I ate a ton of this in Marrakesh.

  6. I always think of chermoula as the North African version of pesto :) Either way, it makes anything it’s on delicious! Great sandwich and gorgeous look on the chicken itself.

  7. Oh my…this is such a wonderful and flavorful dish. I would love to try this N.African marinate for a change. :) Thanks for sharing. Your pictures are beautiful and making me crave for one (and did I mentioned I just had dinner?).

  8. Chermoula is a Moroccan marinade, it’s in North Africa but it’s typical Moroccan. You’ll find different marinades in other North African countries. Same thing with preserved lemons, they are typically Moroccan and can not be found in other North African cuisines.

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