Lemon and herb marinade

A versatile marinade for almost any fresh ingredient, from meat, fish and chicken to veggies. Lemon is such a wonderful and natural seasoning that it can enhance the flavour of almost any ingredient. The combination with fresh herbs is always delicious.

Ready in

15 mins

Serving size

Makes about 125 ml
Enough for 8 – 10 portions or ± 1,5 kg meat


  • ¼ cup (60 ml) olive or canola oil
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) finely grated lemon rind
  • 2 tsp (10 ml) each chopped fresh rosemary, thyme, origanum and parsley (see tips)
  • black pepper to taste


  1. Mix all the ingredients together in a large mixing bowl and season with black pepper. Only season meat once ready to braai, with no more than 1½ tsp (7,5 ml) salt per kilogram of meat.
  2. Place the any meat, chicken or fish in the bowl and mix well with the marinade to make sure that it is well coated.
  3. Allow to marinate for 1-2 hours or overnight in the fridge. Fish should not marinate for more than 30 minutes.
  4. Braai over medium coals until cooked to your preference. Cooking time will depend on the type of meat used. Brush with any extra marinade while braaiing.


  1. Use dried herbs if preferred. Use ½-1 tsp (2,5-5 ml) each.
  2. This marinade is best to be made and used straight away, as the fresh herbs tend to discolour after some time.
  3. Replace half the lemon juice and rind with orange juice and rind.
  4. Salad ingredients, like cucumber, green beans, tomatoes and even avocado will be delicious with this marinade as a dressing. Or serve over lightly cooked green veggies.
  5. Toss butternut, baby marrows or veggies of your choice in the dressing and roast at 180 ˚C.

Lemon and herb marinated chicken video

Lemon and herb marinade

With a few simple ingredients you can make the most delicious marinade or dressing. Enjoy on salads or pour over a tray full of chicken and veggies and roast until golden brown and cooked through.

Lemon & herb marinade

Lemon juice all year round

Stock up while lemons are in season and enjoy them all year round. Remember LEMON is still the NEW SALT!

Lemon juice all year round

This recipe is from Cooking from the heart, 4th edition: Braai

Download the recipe book

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