Marinated meat can be bought ready-made in the supermarket – but you can also simply insert grilled meat yourself! With our recipes and tips, we will show you how you can prepare the meat perfectly for the grill with just a few ingredients!
Why should you marinate meat and how long does it take?
The marinade gives the meat flavor and ensures that it is nice and tender. Give your meat your individual favorite taste this grill season! How long the marinade should soak in before roasting depends entirely on the meat in question. The marinade does not have to soak in for as long with chicken or fish. A steak, on the other hand, should be marinated for several hours.
Marinade: Dos and Don’ts
A marinade makes the meat spicy, adds flavor and refines the food. Of course, therefore, tasty spices are essential. But be careful: There shouldn’t be too much salt in a barbecue marinade!
If you add salt to your marinade, you run the risk of removing too much liquid from the meat – in the end the piece will be dry. You can allow yourself a little pinch. Otherwise, the following applies: only shortly before the meat comes on the grill, you can dab the inserted piece a little and then add salt as required.
If you add a little sweetness in the form of honey or sugar to your meat, you refine the taste of the meat and also get a delicious, brown, crispy crust when grilling.
Which marinade goes well with which meat?
Of course, tastes are different and there are no limits to your creativity when it comes to seasoning. But there are a few combinations of the different types of meat that go well together and that we would like to introduce to you.
With lamb: marinades with garlic, oregano, sage and rosemary are ideal.
With chicken: try a grill marinade with fresh basil, tarragon or marjoram.
With beef: Marinades with oregano, thyme or sage always go well with beef.
With pork: rosemary, thyme or coriander go perfectly with this meat.
Which marinade makes the meat tender?
In order to get a piece of meat particularly tender, you can help out with the right ingredients in the marinade. Place the food to be grilled in the juice of sour fruits such as lemon, pineapple or kiwi or in buttermilk. The enzymes it contains break down the meat fibers and make the food particularly soft. Alternatively, you can simply add one to two tablespoons of the pureed fruit or lemon juice to the marinade of your choice.
Soak grilled meat in beer
Our delicious grill marinades taste delicious and are not that difficult to prepare! The marinades, which taste slightly like chili, are perfect for a nice barbecue evening in summer. With some vegetables for the steak, the barbecue will be unforgettable.
- 3 tbsp olive oil
- 2 tbsp beer (dark or light beer depending on your taste)
- 1 teaspoon mustard
- 1 teaspoon mustard seeds
- Finely chopped parsley and thyme or other herbs
- 1 tbsp salt
- 1 pinch of paprika powder
- 1 pinch of curry powder
Mix the recipe oil with mustard and beer. Mix in the remaining ingredients and let the meat steep in the marinade for at least two hours. Save the rest of the marinade for grilling and coat the food on the grill with the marinade again and again.
Hot marinade for grilled meat
3 tbsp olive oil
2 cloves of garlic
1 tbsp honey
1 chilli pepper
1 tbsp chopped parsley
finely chop the garlic, chilli pepper and parsley and mix with the other ingredients. It is best to soak the meat in the marinade overnight.
The marinade spreads particularly well if you put it in a freezer bag and add the meat. Turn the package over a few times while it soaks in the refrigerator.
Lemon marinade for grilled meat
4 untreated lemons
100 grams of sugar
100 ml rum
1 teaspoon of allspice
2 chili peppers
lemons wash off and let dry. Quarter lengthways and then cut into finger-thick slices. Mix the rum with the sugar in a saucepan and cook to a syrup. After about five minutes, add the allspice, chillies and salt. After simmering for another 15 minutes, remove from heat and fill jam jars while still hot and close immediately. One glass is enough for several pieces of meat, which you can leave to marinate overnight.
For the grill marinade to be particularly successful, the meat should be soaked for at least two hours. Depending on how big the piece of meat is, the meat can also be soaked overnight. However, if the pieces are smaller, too long soaking can also damage the quality of the meat.
Garlic marinade for grilled meat
- 2 tbsp olive oil
- 1 clove of garlic
- a bit of salt
- 1 sprig of rosemary
- 2 teaspoons of lemon juice
Mix olive oil with salt, lemon juice, rosemary and finely chopped garlic. Then put the garlic marinade in a freezer bag and the meat too. Incidentally, beef or pork goes particularly well with this. In the bag, the marinade reaches most of the meat better and you need less marinade overall. Now close the bag tightly and let it steep in the refrigerator for at least half a day. Turn the bag over in between so that the marinade is well distributed.
- 2 tbsp sesame oil
- 1 teaspoon soy sauce
- A dollop of wasabi
- 2 teaspoons of coriander
- 2 teaspoons of lemon juice
- 1 clove of garlic
Mix sesame oil with soy sauce and wasabi and stir everything together. Add coriander, lemon juice and garlic. Fish or poultry, such as chicken or turkey, go well with this marinade. Mix everything in a freezer bag with the Asian marinade and leave to stand in the refrigerator for half a day.
Recipe: honey mustard marinade for poultry
Try this delicious marinade variant with honey and mustard – goes particularly well with poultry.
- 8 tbsp mustard
- 4 tbsp honey
- 4 tbsp olive oil
- 2 teaspoons of curry powder
- 1 tsp grated lemon peel
- 2 cloves of garlic
- a pinch of coarse sea salt
- ½ teaspoon pepper
Put the mustard and honey in a bowl.
Mix both with the rest of the ingredients until you get a creamy paste.
Coat the grilled food with the marinade, then put the meat in the refrigerator.
Let the meat steep for several hours before grilling.
Recipe: herb marinade for fish
This delicious herb marinade turns the fish into an aromatic taste experience when grilling.
- ½ bunch of lemon
- thyme ½ bunch of dill
- 2 tbsp rapeseed oil
- A pinch of salt
- 1 pinch of pink pepper
Wash thyme and dill, remove the stems and coarsely chop the herbs.
Mix the herbs, rapeseed oil, sugar, salt and pepper in a bowl.
Wash the fish, let it drain and coat it with the marinade.
Let it steep in the fridge for two to three hours before putting it on the grill.
OTHER MEAT RECIPES:
Grilled duck breast with yuzu dressing
Ostrich fillet with apple and celery puree
Pork Fillet Pot
There are also delicious ready-made seasoning mixes for marinades, for example this one.