With marinades it is possible to not only give your meat, fish or vegetable preparations a surprising taste, but they also ensure that your meat, fish or vegetables do not stick on the barbecue.
There is an infinite number of recipes for marinades. Ingredients which are often used are garlic, thyme, marjoram, oregano, parsley, rosemary, tarragon, etc. Usually marinades also contain olive oil, wine, vinegar, lemon juice, salt and/or alcohol. If you use a marinade with sour (wine or vinegar), salt or alcohol, then you should not marinade it for too long (less than 4 hours). Marinades with lemon juice should be used within one or two hours. Marinades without salt, alcohol or little sour may work for the entire night.
When your marinade is ready, mix it with meat, fish or vegetables. You can also do this in a closed jar or in a plastic bag that is sealed. In a plastic bag you can turn the preparation more often and much easier, so that all the sides are nicely covered with the marinade. Immediately put your preparation in the fridge – never let the meat, fish or vegetables marinade at room temperature! After some hours your preparation will be ready to be grilled on the barbecue!