Moroccan · Condiment
Preserved Lemon & Herb Marinade
This bright, salty-sour marinade blends chopped preserved lemon with garlic, coriander, parsley, cumin and olive oil into a paste that tenderises and perfumes chicken, fish or vegetables before grilling or roasting. It carries the signature Moroccan tang of preserved lemon straight into the meat, and doubles as a punchy dressing spooned over the finished dish.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 preserved lemon, pulp removed, rind chopped
- 1 large bunch coriander
- 1/2 bunch flat-leaf parsley
- 3 garlic cloves
- 1 tsp cumin
- 1/2 tsp paprika
- Pinch of chilli flakes
- 6 tbsp olive oil
- Juice of 1/2 lemon
Method
- 1
Prepare the lemon
Scrape out and discard the salty pulp of the preserved lemon and finely chop the rind.
- 2
Blitz the herbs
Blend the coriander, parsley, garlic and preserved-lemon rind to a coarse paste.
- 3
Add spice and oil
Add the cumin, paprika, chilli, olive oil and fresh lemon juice and blend to a loose, spoonable marinade. Do not salt — the preserved lemon is salty.
- 4
Marinate
Coat chicken, fish or vegetables and leave to marinate — 30 minutes for fish, up to a few hours for chicken.
Chef's tips
- Use only the rind of the preserved lemon; the pulp is too salty and can overwhelm the marinade.
- Do not add salt — taste after cooking, as the preserved lemon usually provides enough.
- Reserve a little unused marinade to spoon over the dish fresh as a bright sauce.
Frequently asked questions
How long should I marinate?
Delicate fish needs only 20–30 minutes or the acid starts to cure it. Chicken benefits from 2–4 hours, and vegetables can sit for an hour before grilling or roasting.
Can I use it as a sauce, not just a marinade?
Yes. Keep some back before it touches raw meat and spoon it over the cooked dish as a fresh, zesty relish.