Chermoula Grilled Chicken served on Pita Bread

This Chermoula Grilled Chicken served on Pita Bread is a North African inspired chicken marinated in herbs like parsley and coriander combined with spices such as cumin, smoked paprika and turmeric.

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.

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Chermoula Grilled Chicken served on Pita Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Free Style


This Chermoula Grilled Chicken served on Pita Bread is a North African inspired chicken marinated in herbs like parsley and coriander combined with spices such as cumin, smoked paprika and turmeric.



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
  • salt

Salad Fillings

  • Iceberg Lettuce, chopped
  • Radish, thinly sliced
  • Carrots, grated
  • Onion, thinly sliced
  • Baba Ghanoush
  • Lemon Juice
  • Cilantro


  • Pita Bread
  • Extra virgin olive oil
  • Garlic, minced


  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.


Chermoula Grilled Chicken served on Pita Bread 2


21 Responses

  1. What a wonderful sandwich!

  2. I’ll take the reminder of summer grilling anytime! Grilling adds another quick meal dimension to dinnertime and this looks great. :)

  3. Tessa says:

    Summery sandwiches are perfect any time of year! Beautiful!

  4. Eha says:

    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!!!]

  5. Nami | Just One Cookbook says:

    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!

  6. Sammie says:

    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!

  7. mjskit says:

    I’ve never heard of Chermoula, but the marinated chicken sure looks delicious! The sandwich looks like a sandwich for any time of the year!

  8. Alex says:

    Oh, I’m in the middle of Winter but I’d have it right now. Love the combination of seasonings.

  9. 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 :)

  10. Chermoula is wonderful stuff! And it pairs so well with grilled chicken – great combo of flavors. Great post – thanks so much.

  11. buttoni says:

    This sounds delicious!

  12. jlaceda says:

    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.

  13. Kristy says:

    Anything with baba ghanush is a winner for me. This sounds delicious. And I’m ok with things reminding me of summer. ;)

  14. foodjaunts says:

    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.

  15. Amy Tong says:

    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?).

  16. What lovely flavours, I might have to use this marinade for Mr, sounds like a perfect match for chicken and lamb.

  17. Jacqueline says:

    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.

  18. Elizabeth says:

    Do you mean one whole HEAD of garlic or one whole CLOVE of garlic?

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