Lemon Herb Marinade / Paste for Chicken, Pork and Fish – a delicious recipe with lemons, garlic, rosemary, thyme, mustard, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Drop everything into a food processor as is.
2
Rind on lemon and all.
3
The finished product is a thick paste.
4
If you want to thin it out, you can add more olive oil, or omit the rind of the lemons.
5
I prefer the paste and dip each piece of meat in the food processor by hand before transferring to the Ziploc bag to make sure it's well coated.
6
Depending on what I'm marinating, I will let it sit in the mixture for 24-72 hours.
7
I've used it in as few as 6 hours and it's still excellent.
8
Because this is more of a paste than a marinade, you can stretch it a long way.
9
While this only yields a few cups, it is more than enough for a pack of boneless skinless breasts and family pack of pork chops.
513
kcal
Calories
21
g
Fat
75
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lemons, 8 garlic cloves, 8 sprigs fresh rosemary, 1 tablespoon dried thyme, and more.
Yes, Lemon Herb Marinade / Paste for Chicken, Pork and Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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