
Chermoula (pronounced “cher-MOO-lah”) is a marinade and sauce popular throughout northern Africa, especially Morocco, Algeria and Tunisia. Our Moroccan Seasoning recreates Chermoula sauce’s complex flavors in a convenient dry form.
- Finely ground, hand-blended seasoning
- Balanced blend of salt, herbs, spices, ground chiles and other seasonings inspired by the flavors of northern Africa
- Ready to use as-is as a dry rub
- Ready to use. Add to taste.
- Use on grilled seafood, meat, or poultry
- Add to ground lamb to make kabobs or burgers
- Blend into Greek yogurt to marinate or chicken
- Season scone, biscuit, or cracker dough
Recipes:

Moroccan Grilled Salmon Steaks
Characterized by sweet and spicy chiles, garlic, citrus and bold spices like cumin, coriander and turmeric, our Moroccan seasoning dramatically changes dishes.
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4
Ingredients:
- 4 salmon steaks, bones removed
- 2 ounces olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons hot water
- 4 tablespoons F+F Moroccan Seasoning
Directions:
- Cover the F+F Moroccan Seasoning with the vinegar and water, set-aside until cool.
- Mix the oil and wet Moroccan Seasoning to make a paste.
- Brush the salmon steaks lightly with the paste and hold in a refrigerator.
- Heat a grill to a medium high temperature. When hot add the steaks.
- Grill for 3-4 minutes and turn over, if the salmon does not lift off the grill easily wait another minute or two.
- When the steaks are flipped cook for another 3–4 minutes.
- Remove to serving plates and serve with the remaining Moroccan Seasoning sauce.
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Chicken Satay with Thai Peanut Sauce
Ingredients:
Thai peanut Sauce:
- 1/3 cup water
- 1/3 cup smooth peanut butter
- 1 packet (48 g) F+F Effortless Thai Peanut Sauce Mix
SKEWERS:
- Boneless, skinless chicken breasts
- Olive oil
- F+F Moroccan Seasoning
Directions:
Thai peanut Sauce:
- Heat water to a simmer
- Whisk in F+F Effortless Thai Peanut Sauce Mix, stir well
- Whisk in peanut butter until smooth
- Consistency can be adjusted with more warm water
Skewers:
- Use boneless, skinless chicken breast—two “cubes” per skewer.
- Coat chicken with olive oil.
- Season chicken with F+F Moroccan Seasoning blend, salt and pepper to taste.
- Grill chicken skewers until cooked through.
- Serve with side of Thai Peanut Sauce