Every meat has its own marinade!

Although choosing a marinade is mainly a matter of personal taste and imagination, it seems that each type of meat “pairs” best with certain ingredients that bring out its flavor.

Let’s take a closer look at which ingredients work best with each type of meat, so you can make the perfect marinade!

PORK

Mediterranean herbs such as thyme, oregano, spearmint, rosemary, basil and sage pair best with pork, as do sweet-and-sour combinations in general. So, you can choose one of these herbs and add oil, lemon or white wine to make the perfect marinade for your pork.

BEEF

With beef, less is more: oregano and thyme work well, while stronger herbs such as rosemary and sage should be used sparingly. Also, if the beef is dry, you can help it regain moisture by combining one of these herbs with dark beer, cognac or Mavrodaphne wine.

CHICKEN

Bold spices pair well with chicken! Since chicken is fairly mild in flavor, it should be marinated. There are plenty of options: yogurt, mustard, soy sauce, citrus juice, grated fresh tomatoes, and herbs such as spearmint, mint, basil, fennel and dill. These can be combined, of course, using no more than two herbs, with wine or tomato.

LAMB

Lamb has a strong aroma that some people love and don’t want to cover up, while others look for ways to “mask” it. Ingredients that work well in a lamb marinade include garlic, lemon juice, vinegar and mustard. Herbs include rosemary, oregano, spearmint, marjoram and bay leaf.