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Make another batch without lemon juice. Combine the two.

In the future please post your questions such as this inhttp://www.cheftalk.com/f/17/food-cooking-questions-and-discussion the general forum section. This particular section is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.
 

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You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2.  Every other way is going to throw off your balance of flavors.  At the very least, you'll end up with a marinade that has too much spice in it.

Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and of course there are other issues with adding sugar to the recipe.
 
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@mike15 chef @Pete wrote an incredibly popular article for ChefTalk years ago on this very topic and it is a great read.
[article="6759"]When Things Go Wrong A Guide To Fixing Kitchen Disasters [/article]
Please note there are over 66,000 views. Our most popular article every published I believe.
 
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