The lamb meat has a very strong smell. If we would like to cover it, it would be good to marinate the meat before cooking it.

Marinade with yoghurt

If you are one of those who cannot stand the smell of the lamb meat, then try to marinate the meat in yogurt – in this way the meat will be softened, too. Cover your meat with yogurt and refrigerate for at least 12 hours.

Marinade with garlic, mustard and lemon juice

A marinade with the above mentioned combination will limit the intense nature of the lamb meat. It will also soften it and the garlic will reduce the strong smell. Lamb should remain longer into the marinade in comparison with other kinds of meat, so 12 hours is absolutely necessary.

Marinade with various herbs

“Strong” spices and herbs give the same effect, and especially rosemary, though the oregano, mint, marjoram and bay leaf are also extremely good. You can add a little oil in a bowl and the herbs you prefer. Then pour marinade over lamb, turning to coat and leave for at least 12 hours into the fridge.

Marinade East flavored

In the East, the lamb meat is usually combined with strong spices and herbs in complex combinations such as turmeric, curry, mustard powder, cumin and cinnamon, which give a nice flavor. Mix them together with the yogurt and pour the marinade over the meat; mix to coat well. Leave in the fridge for at least 12 hours.

There are so many different types of marinates for chicken! Try these 4 recipes for different flavors!

Marinade with yogurt, mustard, citrus juice and soy sauce.

A nice marinade is a combination of yogurt with mustard, a combination that tenderizes meat the most effectively while keeping it moist. You can cook the meat without rinsing the marinade.

For a little more sweet and sour flavor you can marinate the chicken into the citrus juice or soy sauce.

Whatever marinade you choose, leave the meat in the refrigerator for at least 8 hours.

Marinating in white wine

A very nice marinade is made from white wine with citrus zest, ideal for chicken cooked in white sauce. Place the meat into a bowl with the white wine and add the citrus zest. Refrigerate for at least 8 hours.

Marinating in tomato sauce

Marinate the meat with its own sauce; add the thinly sliced, juices reserved tomatoes and spices. Refrigerate for at least 4 hours before cooking.

Marinating with fresh herbs

The best fresh herbs for marinade are spearmint, peppermint, basil, fennel or dill and oregano; use one or a combination of two of them with a little white wine, yogurt or trimmed tomato. Adding fresh herbs as a marinade transforms the meat from ordinary to extraordinary!

Beef is considered to be the most difficult kind of meat, so beef marinade recipes are more limited. The following two recipes will work fine with it.

Marinade with oregano and thyme or sage and rosemary

Two combinations for the most succulent and moist beef. Just be careful with the quantities. Make sure that the meat is well coated and put it in the fridge for at least 3 hours.

Marinade with Mavrodafni and peppers

The Mavrodafni wine will give moisture and flavor to the meat while the peppers will provide the raciness. Instead of Mavrodafni you can use beer or a brandy. Mix together the red wine and peppers in a small, high-sided bowl. Put the beef in the marinade, drowning it completely and leave in the fridge for at least 3 hours.

Each type of meat needs a different marinade. Pork needs marinades related to Mediterranean spices as well as sour spices and herbs.

Recipe for marinade with Mediterranean flavors

Pork matches perfectly with the Mediterranean herbs such as oregano, thyme, mint, rosemary, basil and sage.

Choose one of them to give a clear aromatic character.

A very interesting marinade can be done with the combination of oil and lemon juice or white wine and grated onion. Leave the pork into the marinade for at least 8 hours in the refrigerator.

Recipe for sweet and sour marinade

For a sweet and sour marinade you can add sweet red wine or a brusque, honey and orange, combining them together and adding some spice such as paprika or smoked paprika, ginger, sumac, cardamom or coriander and garlic according to your taste.

It is better to leave the meat in the marinade for at least 8 hours in the refrigerator.

Recipe for Barbeque marinade

If you want to try a bolder marinade, try to combine beer with coriander, rum with brown sugar and pepper or good quality ketchup with Tabasco and honey.