Merguez hot dogs with chermoula
By André · 26 August 2026
Hot Dogs Moroccan Style: juicy, wonderfully spicy Merguez served with fresh Chermoula, similar to a Chimichurri, but Moroccan. The combination was truly amazing.
- Preparation
- approx. 25 minutes
- Difficulty
- Easy
- Servings
- 4
Ingredients
4 Servings
Chermoula
- 50 gflat-leaf parsley
- 50 gCoriander
- 2 StängelMint
- 1small red onion
- 2Garlic cloves
- 1Chili Pepper (to taste)
- Juice and zest of half a lemon
- 50 mlOlive oil
- 1 tspSea salt
- 1 tspSweet paprika
- 1 tspCumin
- ½ tspGround pepper
Hot Dogs
- Merguez
- Hot Dog Buns
Grill setup
Heat
Directly
Equipment
Gas Grill, Chopping Board, Knife, Bowl
Preparation
Step 1: Chop Chermoula
Chop parsley, coriander, mint, onion, garlic, and chili finely and mix with lemon juice, lemon zest, and the spices.
Step 2: Top up with Olive Oil
Add olive oil until the desired consistency is reached. The Chermoula will taste even better if it is allowed to sit for a while.
Step 3: Grilling Merguez
Grill the merguez on the grill over direct heat all around.
Step 4: Building Hot Dogs
Place the merguez in the rolls and generously drizzle with Chermoula.
