Meat and Poultry Archives - The Mediterranean Dish

Juicy Mediterranean Lamb Meatballs with Caramelized Onions

Suzy Karadsheh — Fri, 06 Mar 2026 18:03:32 +0000

Lamb meatballs are seasoned to perfection with Baharat spice, a warm sweet-and-savory Middle Eastern spice blend, then cooked in a delicious caramelized onion sauce until they become irresistibly tender.

Photo Credits: Mariam Hamdy

The Lamb Meatball Recipe that Reminds Me of Home

Growing up in Egypt, my family cooked with lamb regularly, and we know a few secrets on how to make lamb both flavorful and juicy.

Traditional lamb meatballs often struggle with two things: gamey undertones and a dry, dense texture. My recipe solves both issues by nestling the meatballs into a simple 3-ingredient onion sauce. As the meatballs bake, they absorb the jammy sweetness of the onions, which balances the richness of the lamb and keeps the meatballs tender.

The secret seasoning is Baharat, a Middle Eastern spice blend that balances warm, sweet, and savory spices. It includes ingredients like black pepper, coriander, cumin, cinnamon, cloves, cardamom, and nutmeg. I use this blend frequently in my recipes like Baharat Baked Chicken Thighs and my Mediterranean Ground Beef and Cabbage skillet.

For this meatball recipe, ground lamb and lots of garlic play with warming spices and sweet caramelized onions to create a dish that fires on all flavor cylinders. I love how the spices, onion sauce, and meatballs showcase this dance between sweet and savory that we frequently do in Mediterranean kitchens.

In other words, this is not your run-of-the-mill meatball recipe! These meatballs are perfect served over basmati rice, piled onto or stuffed into pita, or as part of a mezze platter.

Why You’ll Love This Recipe

The 3-ingredient onion sauce sets this lamb meatball recipe apart from standard versions.
Meatballs are great for meal prep. Transform them into bowls, sandwiches, or a simple high-protein dinner.
If lamb isn’t your favorite, you can swap in beef.

Key Ingredients

These meatballs use common ingredients that can be easily found at your local grocery store. The only exception being the Baharat spice, which you can pick up in our shop, certain grocery stores, or at your local Middle Eastern market.

80/20 Ground Lamb: For the juiciest results, stick to a 20% fat ratio. Fat has two functions in this meatball recipe. First, helps carry flavor, and second, it keeps the meat moist so you never end up with a dry meatball. If you don’t like lamb, you can swap in ground beef for this recipe.
Sliced Yellow Onions (The Sauce Base): Yellow onions are slighlty sweeter than their white or red counterparts due to a higher sugar content, which makes them the best choice for creating the caramelized sauce.
Grated Onion: I grate onion directly into the lamb mixture to help season the meat and add additional moisture.
Breadcrumbs: While any unseasoned breadcrumbs you have on hand will do, fine, dry breadcrumbs tend to make the most uniform texture. I try to avoid panko crumbs because they are too large.
Baharat Spice Blend: This is the “soul” of the dish. Baharat is a Middle Eastern Spice blend that combines a number of warming spices. It’s worth keeping in your spice drawer, but if you don’t have it, use the combination of spices from my Kofta Kebab recipe.
Ground cardamom: Peppery and slightly sweet, cardamom adds another layer of complexity to these meatballs. If you’re curious about the sweet and savory ways to use cardamom, read my article on 11 Genius Ways to Use Cardamom.

How to Make Lamb Meatballs

This meatball recipe is easy to make; just give yourself a little time to get the onions nice and golden brown. While the recipe says it takes 55 minutes to make, 30 minutes is hands-off while the meatballs finish cooking in the oven. Follow my step-by-step guide below to cook the juiciest, most flavorful lamb meatballs with just a few simple ingredients.

Get ready: Preheat your oven to 425°F. Make sure you have all your ingredients prepared, including the serving of Basmati Rice or Rice with Vermicelli.
Caramelize the sliced onions: In a large oven-safe pan set over medium-high heat, add 3 tablespoons of olive oil. Once shimmering, add sliced onion rings from 3 medium yellow onions and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
Make the meatballs: While the onions cook, make the meatballs. Into a large mixing bowl, grate one small yellow onion and add it to 1 1/2 pounds ground lamb, 1/3 cup breadcrumbs, 1/3 cup chopped parsley, 1 egg, 2 minced garlic cloves, 1 1/2 teaspoons Baharat, and 1/4 teaspoon ground cardamom. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and, using a spoon, scoop some of the onions on top.
Bake the meatballs: Transfer the pan to the oven. Bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
Serve: Spoon the meatballs, onions, and sauce over hummus, Basmati Rice or Rice with Vermicelli. Enjoy!

3 Tips for How to Caramelize Onions

In this meatball recipe, the sauce is made with just three ingredients: onions, water, and salt. Drawing out the natural sweetness of the onions without burning them is the trick to making a luxuriously rich, flavorful sauce. Here are my tips and tricks for how to caramelize onions the easy way:

Try your best to slice the onions evenly: This will stop the little onion slices from cooking too quickly.
Control the heat: If you want deeply caramelized, jammy onions and have the time, cook the onions over low heat with oil for a few hours. Here, we speed up the process with medium to medium-high heat to get that nice caramelized flavor while keeping just a bit of their texture. Just make sure to keep a close eye on the onions: if they start to burn, lower the temperature.
Add a healthy 5-finger pinch of salt: Salt draws out the water from the onions. This allows the sugars to caramelize.

What to Serve with Lamb Meatballs

I make these meatballs for busy weeknights, but it’s also a great recipe to scale up for company. To make this weekend ready, ask friends or family to help shape the meatballs. Cooking is an experience meant to be shared with others! Once the meatballs are baking away in the oven assemble the side dishes.

Salads: Keep things simple with a vibrant Greek Salad or opt for one of my favorite Middle Eastern chickpea salads, Balela.
Hummus topped with pickled red onion, and some freshly baked pita is always a welcome addition.
If I want something starchy, rice is a good pairing, but so is Batata Harra, a Middle Eastern spicy potato salad.

If I’m feeling fancy, I might add some Stuffed Grape Leaves and a pitcher drink like Red Wine Sangria. That way, guests can nibble and pour themselves a drink and I can visit and tend to the main meal.

More Lamb Recipes

If you like my lamb meatballs, you might want to try a few other ways to cook lamb. Who knows, one version might become your family’s favorite.

Juicy Lamb Meatballs with Caramelized Onions

This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.

Course Entree

Cuisine Middle Eastern

Prep Time 10

Cook Time 45

Total Time 55

Servings meatballs

Calories 112.7kcal

Author Suzy Karadsheh

Ingredients

3 tablespoons extra virgin olive oil
3 medium yellow onions, sliced into 1/4-inch rings
1 small yellow onion, grated
Kosher salt
1 1/2 pounds ground lamb
1/3 cup breadcrumbs
1/2 bunch fresh parsley, leaves chopped
1 egg
2 garlic cloves, minced
1 1/2 teaspoons Baharat
1/4 teaspoon ground cardamom
Black pepper

Instructions

Heat your oven: Preheat your oven to 425°F.
Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.
Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!

Video

Notes

Gently caramelizing onions is very important for the flavor of your sauce: keep a close eye, stir, and, if needed, adjust the heat to ensure they don’t burn.
If you’d like to test the salt level of your meat before forming and cooking all of the meatballs, you can quickly pan-fry a mini meatball in a small amount of olive oil until cooked through. Taste and adjust the seasoning to your liking.
The egg does the trick here to ensure the meatballs hold well, but if you’d like some extra security you can knead the meatball mixture with your hands for a few minutes to further develop the proteins and make the mixture more cohesive.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

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Mediterranean Ground Beef and Cabbage Skillet

Suzy Karadsheh — Fri, 06 Mar 2026 13:00:00 +0000

Need a high-protein, low-carb dinner idea that doesn’t break the bank, but is also delicious? This is it! This Mediterranean Ground Beef and Cabbage Skillet with warm Middle Eastern spices is fast, easy to make, and you can get it on the table in a flash!

Photo Credits: Ali Redmond

Beef and Cabbage: My Favorite High-Protein, Low-Carb Dinner

My family now calls me the cabbage queen! Just sayin, if you ever want to make cabbage sing, I’m your gal. I have been cooking cabbage for decades, and I honestly believe that it’s one of the most underrated vegetables.

It’s inexpensive, healthy, versatile, and, given enough heat and time, it caramelizes beautifully. In this weeknight skillet meal, it’s the star of the show.

I love a quick and easy one-pan dinner for weeknights, and this cabbage skillet marries cabbage and ground beef with bold spices. Think of it as my Middle Eastern take on cabbage stir-fry! I developed this recipe the way I do all my best weeknight meals. I started with a pound of ground beef, a few vegetables, and a serious need to get dinner done, fast! These Harissa Beef Bowls came about the same way!

Paired with lots of veg, a single pound of ground beef stretches well, and cabbage may be the most inflation-proof vegetable out there! Finely shredded, it’s almost like noodles, especially once seasoned with bold spices. Looking for a high-protein, low-carb, and low-cost weeknight dinner that’s also delicious? This is it!

Why You’ll Love This Ground Beef and Cabbage Recipe

It’s a true one-pan meal! Seasoned ground beef and caramelized cabbage cook in the same skillet, which means almost no cleanup.
A single pound of beef goes remarkably far when paired with a whole head of finely shredded cabbage and sweet carrots. Fill your plate without emptying your wallet.
The warm Middle Eastern spices transform humble ingredients into something complex, and it’s naturally low-carb and gluten-free to boot.

Key Ingredients

Onion, scallions, and garlic: I use one onion two ways in this recipe; half with the beef, and half with the cabbage. Garlic provides the aromatic backbone to the meat. A couple of scallions, added at the very end, provide a fresh, mild onion bite.
Extra virgin olive oil: I use it to sauté the beef, cook the vegetables, and for a final drizzle over the top just before serving. While developing this recipe, I used our Spanish Hojiblanca extra virgin olive oil.
Lean ground beef: I typically reach for lean ground beef to keep the saturated fat in check. My pick, 90/10, gives this skillet meal enough fat to flavor the whole dish without being greasy.
Spices are what make this skillet meal special! Baharat, a warm, complex Middle Eastern spice blend, is the secret weapon in this recipe. Ground coriander adds a gentle, citrusy, floral note that balances the deeper, earthier spices. Just a quarter teaspoon of paprika adds a subtle sweetness and a gorgeous reddish color to the beef. Ground cumin gives the mixture a warm, earthy depth.
Green cabbage is the heart of the recipe. Shredding it finely gives it an almost noodle-like texture that makes the dish feel satisfying and substantial. I prefer green cabbage here.
Carrots add natural sweetness, color, and a little extra bulk to the vegetable base.
White wine vinegar is my secret finishing touch. A splash of acidity cuts through the richness of the beef and makes every other flavor in the pan pop. Don’t skip it!

How to Make This Ground Beef and Cabbage Recipe

Let’s talk soggy cabbage. You’ve been there; add cabbage to a hot pan and the bottom begins to char, but the stuff on top is still raw. Add water, but then the mix is soupy and doesn’t brown. Instead, I cover the pan for a few minutes, then remove the lid and let the moisture cook off. The cabbage steams all at once, so it softens without adding liquid, then it caramelizes!

Prep the onion. Peel and halve 1 large yellow onion. Finely chop one half. Thinly slice the remaining half.
Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until soft but not browned. Add 2 minced garlic cloves and cook for another 30 seconds.
Cook the beef. Add 1 pound lean ground beef and break it up with a spoon. Cook, stirring occasionally until fully browned, 7 to 10 minutes. Drain excess water or fat (if any). Then season with 1/2 teaspoon ground cumin, 1/2 teaspoon baharat, 1/2 teaspoon ground coriander, 1/4 teaspoon paprika, and a big pinch (about 1/2 teaspoon) each of kosher salt and black pepper. Transfer the meat to a plate and set aside.
Sauté, then steam. Return the pan to the stove and heat 2 more tablespoons of olive oil over medium-high heat until it shimmers. Add the sliced onion, 1 small head shredded green cabbage, 3 shredded carrots, the remaining 1/2 teaspoon ground cumin, and a big pinch each of salt and pepper. Toss to coat. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized, about 15 minutes.
Finish and serve. Return the beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until warmed through. Remove from heat and stir in 1 teaspoon white wine vinegar, 2 chopped scallions, and 3 tablespoons chopped fresh parsley. Finish with a final drizzle of olive oil, if desired.

Make it Your Own

Swap the protein: Use ground chicken or ground turkey for a lighter version.
Turn up the heat: Add a finely chopped chili pepper or a generous pinch of Aleppo pepper to the beef as it browns for a slow, fruity heat that works beautifully with the warm spices.
Make it vegetarian: Skip the beef entirely and swap in cooked green or brown lentils. The spices carry the dish beautifully, and you won’t miss the meat.
Top with egg: Slide a fried egg on top of each serving for an easy, protein-packed version.
Add a sauce: Drizzle tahini sauce generously over the finished skillet for a nutty, creamy finishing touch.

Perfect Pairings

A couple of my family members have recently gone gluten-free, so coming up with gluten-free and low-carb dinner ideas has been a priority for me, but I like to make sure I can accommodate everyone. If you’re not gluten-free or eating low-carb dinners isn’t a requirement for you, then by all means, bring on the grains!

Make it a bowl: Serve the skillet over a bed of quinoa, brown rice, or barley for a more substantial whole grain meal that soaks up all of those flavors.
Serve with a big dollop of cold Greek yogurt or labneh on top. The cool, tangy creaminess against the warm spices is a great combination.
Stuff it into a pita: Spoon leftovers into a pita with hummus and some pickled turnips for an incredible lunch.

Ground Beef and Cabbage Skillet

A pound of lean ground beef seasoned with a warm, aromatic blend of spices is the start of a Mediterranean skillet dinner. It's naturally low-carb, gluten-free, and budget-friendly, and it takes only about 30 minutes with just one pan to clean up.

Course Entree, Meat and Poultry

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 418.5kcal

Author Suzy Karadsheh

Ingredients

1 large yellow onion
4 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
1 pounds lean ground beef
1 teaspoon cumin, divided
1/2 teaspoon baharat
1/2 teaspoon coriander
1/4 teaspoon paprika
Kosher salt
Freshly-ground black pepper
1 small green cabbage, cored and shredded
3 carrots, shredded
1 teaspoon white wine vinegar
2 scallions, trimmed and chopped (both whites and green parts)
3 tablespoons chopped parsley

Instructions

Prep the onion. Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.
Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.
Cook the beef. Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat (if any), then season with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside for now.
Sauté the vegetables. Return the pan to the stove and heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining cumin and a big pinch each of salt and pepper. Toss to coat.
Cover and steam. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
Finish and serve. Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

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Circassian Chicken in Walnut Sauce (Çerkez Tavuğu)

Ozlem Warren — Fri, 27 Feb 2026 13:00:00 +0000

Circassian Chicken, or Çerkez Tavuğu, is a classic Turkish meze of tender shredded chicken tossed in creamy walnut-garlic sauce and finished with vibrant Aleppo pepper oil.

Photo Credits: Ali Redmond

Why You’ll Love Circassian Chicken

You can make it in advance and serve it cold or at room temperature, making it perfect for stress-free entertaining or meal prep.
The walnut sauce has rich, velvety texture without a drop of dairy.
With tender chicken coated; creamy sauce; and vibrant Aleppo pepper drizzle; every bite delivers contrasting textures and deep, complex flavors.

Çerkez Tavuğu, Circassian Chicken in Walnut Sauce, is a popular dish in my homeland Turkey (Türkiye), and people enjoy variations of it throughout the Caucasus. It’s a much-loved meze served either cold or at room temperature in İstanbul’s tavernas, restaurants, and many homes, including mine.

My mother always served it in a buffet spread for guests, and I follow her tradition. It is a fantastic, refined dish that one can prepare ahead, so it’s perfect for entertaining.

I love the delicious layers of flavors and textures in Çerkez Tavuğu; shredded chicken mingles with a deliciously creamy (without any cream!) walnut-garlic sauce, and I finish it with a drizzle of vibrant, Aleppo pepper-infused olive oil.

This recipe makes a generous amount, so it’s great for entertaining, or you can serve it as a main course with a refreshing salad, flatbreads, or rice. It’s also a great way to use up already cooked or poached chicken, or leftover roast turkey!

Key Ingredients

Chicken: I use a combination of chicken breast and thighs, as it creates a more flavorful and texturally varied dish. Thigh meat is naturally more tender, with a richer flavor. Breast meat is leaner, but prone to dryness. The fat in the thighs helps keep the dish moist.
Cilantro: Historically, we use fresh cilantro in Çerkez Tavuğu. It adds a vibrant, slightly sharp, and herbal flavor and balances the rich, creamy walnut sauce. You can also substitute flatleaf parsley. I like to use the stalks of either to flavor the stock for cooking the chicken and the leaves in the sauce, and for decoration.
Stale bread helps thicken the walnut sauce, giving it body and a naturally creamy texture. White bread is traditional but you can use any bread, including gluten-free options.
Walnuts contribute to a thick, rich, creamy sauce with a lovely texture. Try to use fresh walnuts, which provide a rich, nutty taste; they are brain food and highly nutritious too. Avoid stale walnuts as they tend to have a bitter taste.
Garlic adds a distinctive, pungent aroma to the sauce of Çerkez Tavuğu and to the overall dish.
Aleppo Pepper: Pul biber, the red pepper flakes, also known Aleppo pepper, season the walnut sauce, and the finishing oil.
Extra virgin olive oil is the base for the vibrant, spiced finishing oil. It adds a rich aroma and an appealing red colour, providing a striking contrast to the pale walnut sauce.

How to Make Circassian Chicken

Poach the chicken. Trim excess fat from 1 pound chicken breasts and 1 pound boneless, skinless chicken thighs, and then cut into large (2-inch) chunks. Place the chicken, 1 roughly chopped medium onion, and the stalks from 1 small bunch cilantro or parsley in a large, heavy-bottomed pot. Add 5 cups water to the pan, season with a big pinch of salt and freshly-ground black pepper (about 1/2 teaspoon each). Cover and bring to a boil. Then reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the chicken is fully cooked, skimming off any scum that forms on the surface with a slotted spoon.
Shred the chicken. Lift out the chicken onto a large plate and set aside to cool, keeping the cooking liquid. When the chicken is cool enough to handle, shred it into thin strips and place in a deep serving dish.
Make the sauce. Place 4 slices stale white bread (or your choice of bread, including gluten-free) in a shallow dish and soak in 2 ladlefuls of the chicken cooking liquid. Once fully soaked, squeeze out the excess liquid and crumble the bread into a food processor or blender. Add 1 3/4 cups shelled walnuts, 3 coarsely chopped garlic cloves, and 1/2 teaspoon Aleppo pepper, and season with a big pinch each salt and black pepper. Pulse to combine.
Adjust the texture. Drizzle in 1 1/2 cups (340 ml) of the cooking liquid and puree to form a loose, pourable, creamy sauce. Take care not to over-process; you want to retain some texture of the walnuts. Chop the cilantro or parsley leaves. Set aside a small amount for garnish and stir the rest into the sauce. Check and adjust the seasoning, if necessary.
Combine. Add the sauce to the chicken in the serving dish and combine.
Make the Aleppo Pepper Oil. When ready to serve, warm 1/4 cup extra virgin olive oil in a small saucepan over low heat and add 1 teaspoon Aleppo pepper. Stir gently for 40 to 45 seconds and set aside.
Finish and serve. Sprinkle the reserved chopped cilantro or parsley over the chicken, along with additional chopped walnuts. Drizzle with the warm infused oil on top.

What is Cricassian Chicken?

Circassian immigrants introduced this recipe to Ottomans in the 19th century. Historians believe that the Circassian women who were brought into Topkapı Palace harems brought this dish to the imperial kitchens. From there, the Ottoman aristocracy adopted it.

The original Circassian chicken uses generous amounts of freshly ground black pepper and mild (often sweet) ground paprika in the finishing oil, now often replaced with Aleppo pepper.

Traditionally, it used to be made using a whole chicken, though I find using chicken breast and thighs offers an easier and equally packed full of flavor option.

Make it Your Own

Use other cooked meat: Chicken is traditional but the delicious walnut sauce is lovely with other cooked meat too. I especially love it combined with leftover turkey meat. I also love this nutty sauce with braised vegetables too.
Use a different nut: Though not traditional, pecan nuts or hazelnuts may offer good substitutions. You may also like to slightly dry roast the nuts to revive their flavor.
Use paprika instead: The historical, original recipe for Circassian chicken uses sweet paprika for the infused oil for the finished dish, whereas Turkish Çerkez Tavuğu uses Aleppo pepper. If you don’t have Aleppo pepper, you can substitute any sweet or mild paprika, and add some freshly ground black pepper to give it some heat.

Perfect Pairings

Serve in a meze spread. This lovely, creamy Çerkez Tavuğu is fabulous for entertaining, as you can prep ahead, and serve at room temperature or cold as part of a buffet or a spread with Mercimek Köftesi (Turkish Lentil Mezze), the spicy tomato salad Ezme, and Bean Salad with Tahini and Eggs (Tahinli Fasulye Piyazı).
Serve as a main course: I also like to serve Çerkez Tavuğu as a main course, along with flatbreads or rice pilaf, cucumber or turnip pickles, and a chopped tomato and cucumber salad.
As a sandwich filling: Leftover Circassian chicken makes a wonderful filling for sandwiches and wraps.

Circassian Chicken with walnut sauce (Çerkez Tavuğu)

Tender shredded chicken tossed in an incredibly creamy walnut sauce and finished with vibrant Aleppo pepper oil. This classic Turkish meze (Çerkez Tavuğu) is perfect for entertaining since you can make it ahead and serve it cold or at room temperature. The sauce gets its luxurious texture from walnuts and bread—no cream needed!

Course Appetizer, Entree, Meat and Poultry

Cuisine Turkish

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 406kcal

Author Ozlem Warren

Ingredients

For the Chicken

1 pound chicken breasts, cut into 2-inch chunks
1 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
1 medium onion, roughly chopped
1 small bunch cilantro or flat-leaf parsley
5 cups water
Sea salt
Freshly ground black pepper

For the Walnut Sauce

4 slices stale white bread or your choice of bread, including gluten-free
1 3/4 cups shelled walnuts, plus more to serve
3 garlic cloves, coarsely chopped
1/2 teaspoon Aleppo pepper

For the Aleppo Pepper Oil

1/4 cup extra virgin olive oil
1 teaspoon Aleppo pepper

Instructions

Poach the chicken. Place the chicken, onion, and cilantro or parsley stalks (reserving leaves for sauce) in a large, heavy bottomed pot. Add water to the pan, season with salt and black pepper, cover and bring to the boil. Then reduce the heat, partially cover, and simmer for 25 to 30 minutes or until the chicken is fully cooked, skimming off any scum that forms on the surface with a slotted spoon.
Shred the chicken. Lift out the chicken onto a large plate and set aside to cool, keeping the cooking liquid. When the chicken is cool enough to handle, shred it into thin strips and place into a deep serving dish.
Make the sauce. Place the bread slices in a shallow dish and soak in 2 ladlefuls of the chicken cooking liquid. Once fully soaked, squeeze out the excess liquid and crumble the bread into a food processor or blender. Add the walnuts, garlic and Aleppo pepper, and season with a big pinch each salt and black pepper. Pulse to combine.
Adjust the texture. Ladle in 1 1/2 cups (340 ml) of the cooking liquid and puree to form a loose, pourable, creamy sauce. Take care not to over process; you want to retain some texture of the walnuts. Reserve about a tablespoon of chopped cilantro or parsley for garnish and stor the rest into the sauce. Check and adjust the seasoning, if necessary.

Combine. Add the walnut sauce to the chicken and stir to coat.

Make the Aleppo Pepper Oil. When ready to serve, warm the olive oil in a small saucepan over low heat and add the Aleppo pepper. Stir gently for 40 to 45 seconds and set aside.
Finish and serve. Sprinkle the reserved chopped cilantro or parsley over the chicken, along with chopped walnuts. Drizzle with the warm infused oil on top.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Aleppo pepper used in this recipe.

Nutrition

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20-Minute Lemon Chicken Recipe

Suzy Karadsheh — Mon, 23 Feb 2026 23:01:45 +0000

This Mediterranean lemon chicken recipe is dairy-free, requires no butter, and cooks in just about 20 minutes! A quick and healthy dinner that delivers big on flavor? Yes, please!

Photo Credit: Suzy Karadsheh

Why You’ll Love This Recipe

Ready in about 20 minutes! Perfect for busy weeknights.
It’s healthy. Instead of butter, I swap in heart-healthy extra virgin olive oil.
Big flavors: A unique blend of oregano, coriander, cumin, nutmeg, lemon, and garlic kick off this flavor party.
Always tender chicken: I use chicken thighs—they stay tender and juicy even with the high-heat of the grill or griddle.

This Mediterranean lemon chicken recipe is a healthy, dairy-free dinner featuring a zesty garlic-citrus marinade, a warm spice rub, and chicken thighs. Unlike traditional chicken piccata, this version uses heart-healthy extra virgin olive oil instead of butter. It is high-protein and gluten-free, and grills to perfection in just 12 minutes.

Some recipes are so simple I keep them on a permanent weekly rotation. This easy lemon chicken recipe is exactly that. It trades heavy creams for bright, bold Mediterranean flavors that make juicy chicken thighs sing.

Whether you’re a pro like my friend Adam—wait until you see our “grilling argument” in the video below!—or a kitchen beginner, this recipe is nearly impossible to mess up.

Why You’ll Love This Mediterranean Flavor Profile

Versatile Cooking: This chicken takes about 12 minutes to cook on an outdoor grill or an indoor griddle. I prefer using chicken thighs because they stay succulent and tender even if you get distracted making a big salad!
The Spice Secret: To start, we coat the chicken in an aromatic blend of dried oregano, coriander, cumin, and nutmeg, and then add the citrus.
The 20-Minute Marinade: We combine fresh lemon juice, garlic, and sliced onions to create a punchy marinade.

Pro Tip: Even a few minutes in this marinade makes a difference. However, if you have time, let it sit for two hours to let the flavors truly marry.

How to Make Lemon Chicken

Season the chicken: Begin by placing 1 1/2 pounds of chicken to a larger bowl. Sprinkle it with kosher salt and black pepper. Add 2 teaspoons oregano, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, and 3/4 teaspoon nutmeg.
Add the marinade: Place the chicken with 1 large diced onion in a bowl or dish, and add 1/4 cup extra virgin olive oil, 1/3 cup lemon juice, and 2 to 3 cloves minced garlic. Combine. Let it sit for 20 minutes or cover and refrigerate for a couple of hours if you have time. Grill the lemons: Heat an indoor griddle or a gas grill over medium-high. Before adding the chicken, cut two lemons in half and grill the lemon halves flesh side down. I love to serve these alongside the chicken, both because it looks extra special and my guests can add more lemon flavor if they’d like.Grill the chicken: Lightly oil the griddle or gas grill and cook the chicken for about 6 minutes or so on each side (or until its internal temperature reaches 165°F.) You want to see good sear marks with browned edges before flipping.

What to Serve with Lemon Chicken Thighs

This chicken makes a great addition to my simple Pasta Primavera.
Use them to make a grilled chicken sandwich based on our Antipasto Chicken Sandwich recipe.
Serving it with one of these awesome Mediterranean sides:
And I always add a little Garlickly Toum (garlic sauce) for dipping.

Can I use Chicken Breast Instead?

Chicken is a big part of the Mediterranean diet. I’ll be honest, I am a thigh gal all the way, because they stay juicy and tender even if you don’t cook them perfectly. However, I know a lot of my readers prefer chicken breasts. You can often use the two cuts interchangeably, with a slight adjustment in cooking time or preparation. Here are a few tips for using chicken breasts instead of thighs in this recipe.

To use chicken breasts in this recipe:

You will need 3 large chicken breast halves (boneless, skinless).
Cut the chicken breast pieces horizontally through the middle to create thinner cutlets. You should end up with 6 cutlets. The cutlets will cook quickly so you shouldn’t need to adjust the cooking time from the chicken thigh version.
I also like to use a kitchen mallet to help tenderize the chicken breasts (this is a trick I use often to tenderize chicken breasts and prepare them for even and quick cooking. You can see how I do it in this Italian Baked Chicken Recipe.)

Chicken Recipes to Try Next

Easy Lemon Chicken Recipe

This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!

Course Dinner

Cuisine Mediterranean

Diet Diabetic, Gluten Free

Prep Time 10

Cook Time 12

Servings people

Calories 243.2kcal

Author Suzy Karadsheh

Ingredients

For Spice Mixture

2 teaspoons dried oregano
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon ground nutmeg

For Marinade

1/3 cup lemon juice
1/4 cup extra virgin olive oil, I used Private Reserve Greek EVOO
2 to 3 teaspoons minced garlic

For Chicken

1 1/2 pounds (6 to 7 pieces) boneless skinless chicken thighs, you can use chicken breast (see notes)
Kosher salt
black pepper
1 large onion, diced
2 lemons, halved
Extra virgin olive oil
Fresh parsley for garnish

US Customary – Metric

Instructions

Mix the spices. In a small bowl, add the spices and mix to make the spice mixture.
Make the marinade. In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
Season the chicken: Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides. Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
Let rest: Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
Grill the lemons: When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
Grill the chicken: Now, brush the grill pan or outdoor grill with a little oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes on each side or until chicken or until the chicken reaches 165°F. Adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time.
Serve. Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

Video

Notes

To use chicken breast instead: You’ll need up to 3 boneless and skinless chicken breast halves. Be sure to cut them horizontally through the middle to create thinner cutlets. I also like to use a kitchen mallet to help tenderize the chicken breasts.
Make it a Meal? This lemon chicken is great with Greek Green Beans, Greek potatoes, or Lebanese rice and a large Greek salad or Balela Salad. A little roasted garlic hummus or tzatziki sauce are the perfect addition.
Leftovers? Leftover lemon chicken can be refrigerated in a tight-lid container for 3 to 4 days.
Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oil and spices used in this recipe.

Nutrition

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*This post has been recently updated with new media and information for the readers’ benefit.

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