Chimi-churri en chermoula

The best wild barbecue sauces: Chimi-churri and chermoula

James Snoerwang

These two sauces, chimichurri and chermoula, are ideal for preparing ahead and add delicious flavor to any barbecued game dish. Chimichurri, a South American classic, is a fresh, spicy sauce often served at Argentinian asados. Chermoula, with its Moroccan roots, offers a deeper, savory flavor that pairs perfectly with both meat and vegetables. Both sauces bring a global twist to your summer BBQ and make every dish extra special.

Number of persons: 6

Preparation time: 15 minutes

Ingredients Chimi-churri:

  • 1 shallot or red onion
  • 4 cloves of garlic
  • 1 chili pepper
  • half a bunch of fresh oregano
  • half a bunch of fresh parsley
  • tablespoon fresh thyme
  • 10 chives

Ingredients Chermoula:

  • Half a bunch of fresh parsley
  • Half a bunch of fresh coriander
  • 3 garlic cloves
  • 1 teaspoon cumin seeds, finely ground
  • 1 teaspoon smoked paprika powder
  • half teaspoon chili powder or cayenne powder
  • juice of half a lemon

      Preparation Chimi-churri:

      1. For the Chimi-churri, chop all the ingredients very finely and mix in a bowl

      2. Add olive oil until it is just covered

      3. Season with a generous pinch of salt and pepper

      Preparation Chermoula:

      1. Cut all ingredients into small pieces

      2. Chop everything finely with a food processor/hand blender or grind everything in a mortar

      3. Add plenty of olive oil until it gets a nice sauce structure

      Tip: You can make both sauces one or two days in advance, which is easy but also enhances the flavour.

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