Type what you have

Ingredients

• ✓ lemon juice
• chicken breast
• za'atar seasoning
• olive oil
• garlic
• cooking spray
• salt

Instructions

1. 1 Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
2. 2 Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

By France Cevallos

Ingredients

• ✓ lemon juice
• pomegranate molasses
• white vinegar
• sumac
• salt
• black pepper
• cherry tomato
• arugula
• walnut

Instructions

1. 1 Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
2. 2 Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

By Saba

Ingredients

• ✓ lemon juice
• chicken
• potato
• salt
• white pepper
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. 3 In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. 4 Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

By guyworldwide

Ingredients

• ✓ lemon juice
• ground beef
• salt
• black pepper
• water
• tahini
• mixed spice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
3. 3 Bake in the preheated oven until starting to brown, about 7 minutes.
4. 4 Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
5. 5 Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Carol

Ingredients

• ✓ lemon juice
• cucumber
• tomato
• onion
• mint
• salt
• black pepper

Instructions

1. 1 Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

By Marianne

Ingredients

• ✓ lemon juice
• oil
• potato
• vegetable oil
• cilantro
• garlic
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ lemon juice
• olive oil
• salt
• pepper
• red potato
• garlic
• butter
• dukkah
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ✓ lemon juice
• olive oil
• onion
• brown lentil
• garlic
• spinach
• mint
• salt

Instructions

1. 1 Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
2. 2 Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

By MissGleasonSanchezApostolides

Ingredients

• ✓ lemon juice
• chicken breast
• greek yogurt
• garlic
• cinnamon
• oregano
• salt
• nutmeg
• clove

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Ingredients

• ✓ lemon juice
• cracked wheat
• ground beef
• onion
• cinnamon
• salt
• black pepper
• butter
• pine nut

Instructions

1. 1 Soak wheat in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
3. 3 Mix soaked wheat, ground beef, onion, lemon juice, cinnamon, salt, and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 25 minutes. Turn on oven's broiler; broil until top is browned, 5 minutes.

By sexxxi_shawty

Ingredients

• ✓ lemon juice
• eggplant
• tahini
• garlic
• salt
• paprika
• cumin
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Poke holes into eggplant with a fork for steam to escape while grilling.
2. 2 Cook eggplant on the preheated grill until skins are charred, flipping occasionally, about 30 minutes. Transfer to a baking pan, cover, and steam for 10 minutes.
3. 3 Carefully remove and discard stems and skin. Transfer flesh to a colander; drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in the bowl of a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until incorporated.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• white rice
• ground lamb
• allspice
• salt
• black pepper
• grape leaf
• garlic
• kalamata olive

Instructions

1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Ingredients

• ✓ lemon juice
• eggplant
• tahini
• za'atar seasoning
• red pepper
• salt
• paprika
• garlic
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2. 2 Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3. 3 Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• swiss chard
• celery
• zucchini
• carrot
• potato
• garlic
• sugar
• salt
• water

Instructions

1. 1 Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

By Linda

Ingredients

• ✓ lemon juice
• onion
• vegetable oil
• garlic
• oregano
• paprika
• salt
• cumin
• worcestershire sauce
• lamb shoulder

Instructions

1. 1 Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form marinade.
2. 2 Place lamb cubes in a large, resealable plastic bag. Pour marinade into the bag, making sure each piece is coated. Refrigerate 4 hours to overnight.

By Senad

Ingredients

• ✓ lemon juice
• yogurt
• canola oil
• white vinegar
• garlic
• salt
• paprika
• cumin
• oregano
• chicken breast
• canola oil

Instructions

1. 1 Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maxine

Ingredients

• ✓ lemon juice
• ground beef
• ground lamb
• onion
• pine nut
• cinnamon
• salt
• black pepper
• puff pastry
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. 4 Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By LauraG

Ingredients

• ✓ lemon juice
• cumin
• sumac
• sesame seed
• salt
• thyme
• oregano
• marjoram
• grapeseed oil
• chicken breast
• cooking spray

Instructions

1. 1 Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
2. 2 Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
3. 3 Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ lemon juice
• water
• beef stew meat
• tomato paste
• water
• turnip
• salt
• black pepper
• maple syrup
• sugar
• rice

Instructions

1. 1 Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
2. 2 Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

By HESANTONE

Ingredients

• ✓ lemon juice
• yogurt
• olive oil
• tomato paste
• garlic
• cumin
• coriander
• salt
• black pepper
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ lemon juice
• olive oil
• onion
• salt
• red lentil
• water
• collard green
• garlic
• cumin
• cinnamon

Instructions

1. 1 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.
2. 2 While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.
3. 3 When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
4. 4 Stir in lemon juice before serving.

By cook

Ingredients

• ✓ lemon juice
• lamb rib
• onion
• white wine
• soy sauce
• honey
• olive oil
• garlic
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lamb ribs in a 9x13-inch baking dish.
2. 2 Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.

By Elinoar Moore

Ingredients

• ✓ lemon juice
• white kidney bean
• tomato paste
• pimento sauce
• garlic
• onion
• cumin
• olive oil
• salt
• pepper
• beef broth

Instructions

1. 1 Combine soaked beans, tomato paste, pimento sauce, garlic, onions, lemon juice, cumin, olive oil, salt, and pepper in a slow cooker crock. Mix together until beans are coated. Pour in beef broth and top off with enough water to completely cover bean mixture.
2. 2 Cook on High until beans are tender and liquid is thickened, about 6 hours. It should not be soupy.

By Ani

Ingredients

• ✓ lemon juice
• water
• chicken breast
• onion
• garlic
• turmeric
• salt
• black pepper
• basmati rice
• carrot
• parsley

Instructions

1. 1 Place water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
2. 2 Rinse rice in a sieve under running water a few times to get rid of excess starch.
3. 3 Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
4. 4 Meanwhile, shred chicken using two forks.
5. 5 Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.

By Shadi HasanzadeNemati

Ingredients

• ✓ lemon juice
• olive oil
• white wine
• garlic
• salt
• black pepper
• oregano
• rosemary
• bay leaf
• lamb leg
• onion
• green bell pepper
• mushroom
• tomato

Instructions

1. 1 Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
2. 2 Position oven rack to its top setting and set oven to broil.
3. 3 Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
4. 4 Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
5. 5 Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
6. 6 Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

By chefmarkmarcarian

Ingredients

• ✓ lemon juice
• oil
• potato
• ground beef
• onion
• bread crumb
• parsley
• mint
• cinnamon
• lemon zest
• egg
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Ingredients

• ✓ lemon juice
• yogurt
• salt
• red pepper flakes
• ginger garlic paste
• black cumin
• clove
• turmeric
• round steak
• vegetable oil
• onion
• cilantro
• green chili

Instructions

1. 1 Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
3. 3 Pour in lemon juice and simmer for 10 minutes.
4. 4 Garnish with cilantro, green chiles, and reserved fried onion.

By SRECIPE

Ingredients

• ✓ lemon juice
• whole-milk greek yogurt
• garlic
• olive oil
• ketchup
• aleppo red pepper flakes
• salt
• cumin
• black pepper
• paprika
• cinnamon
• chicken thigh
• metal skewer

Instructions

1. 1 Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
2. 2 Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
5. 5 Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ lemon juice
• lamb leg
• yogurt
• ginger-garlic paste
• red chile pepper
• chaat masala
• garam masala
• salt
• red pepper flake
• turmeric
• black pepper
• cumin
• coriander
• vegetable oil

Instructions

1. 1 Cut deep slashes about 2 inches apart across the lamb.
2. 2 Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
3. 3 Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
4. 4 Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

By Asim Saeed

Ingredients

• ✓ lemon juice
• carrot
• grapeseed oil
• cumin
• coriander
• salt
• black pepper
• yogurt
• tahini
• garlic powder
• cayenne pepper
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF