283 lemon mirin recipes

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Lemon pepper steak and potato wedges broiled together on one pan. Round steak marinated in lemon juice, garlic, and oregano with seasoned potato wedges cooked alongside.

Parmesan-crusted lemon chicken: pounded chicken breasts marinated in lemon juice, coated in parmesan-lemon zest breadcrumbs, and pan-fried golden in butter. An Italian-American weeknight winner.