18 Delicious Marinades from around the World for Roasting & Grilling

My 18 Delicious Marinades from Around the World is the ultimate guide to show you how different cultures create complex and mouthwatering flavour combinations to their dishes. And the good news is it’s not difficult!

Marination of a Nation

When it comes to building flavour in a dish, countries around the Globe have all being doing the same thing for Centuries. Soaking food (predominantly meat and seafood) before cooking, to help tenderise and enhance the natural flavour before cooking. Different countries use different ingredients, but they all share a common goal: To. Make. Food. Taste. Better.

A good marinade can elevate even the most humble of proteins, and it’s the perfect way to build layer upon layer of flavour. You only need to sample my Spanish Chicken Skewers with Fino Sherry to see what I mean!

As a home cook, It’s essential to have a variety of marinades up your sleeve. They’ll really simple to get going and help you out down the track, they’ll also add a tonne of flavour to your food. Marinades are versatile too! They can double up as salad or hot vegetable dressings which can transform side dishes into taste sensations – just remember NEVER to use a marinade in this way that’s had meat or fish soaking in it. That’s unsafe! Just keep a little fresh marinade aside if you plan on doing this. Another thing to remember, marinating seafood doesn’t require 24 hours – 30 minutes will suffice. But for truly great flavour in meats like Beef, Lamb, Goat, Chicken, Pork, Duck and Rabbit, the longer the better.

My 18 Delicious Marinades from Around the World are the combinations I use all the time for roasting and grilling at home, they’re a great way for you to transport yourself to any country you feel like, all without leaving your kitchen! Sio, where will you travel today?

Do YOU have a favourite marinade you use all the time? Let me know in the comments below and I might just add it to the list.

Argentinian Marinade from cookeatblog.com

Argentinian Marinade

Ingredients:
1/2 teaspoon saffron threads (crumbled)
1 tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 medium red onion (grated)
2 cloves garlic (minced)
3 tbsp fresh flat-leaf parsley (finely chopped)
1 tbsp fresh thyme (or 1 teaspoon dried)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Greek Marinade from cookeatblog.com

Greek Marinade

Ingredients:
1/3 cup olive oil
1 tbsp fresh oregano (finely chopped)
1 tbsp fresh parsley (finely chopped)
2 lemons (juice of)
2 garlic cloves (finely chopped)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Lebanese Marinade

Ingredients:
1/2 cup extra virgin olive oil
4 cloves garlic (minced)
1/2 cup fresh lemon juice
2 tsp fresh thyme (finely chopped)
1 tsp sweet paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Turkish Marinade

Ingredients:
1 cup natural yoghurt
1 onion (grated)
6 tbsp extra virgin olive oil
1 lemon (juice of)
1 tbsp sweet paprika
1 tsp ground cinnamon
1/2 tsp ground cumin
4 cloves garlic (minced)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Moroccan Marinade

Ingredients:
1 tbsp sweet paprika
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp ground ginger
2 tbsp melted butter
4 tbsp extra virgin olive oil
1 lemon (juice only)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Egyptian Marinade

Ingredients:
1/2 cup extra virgin olive oil
2 tbsp ground cumin
1 tbspn ground coriander
1 onion (grated)
3 cloves garlic (minced)
1 tspn cayenne pepper
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Indian Tandoori Marinade

Ingredients:
Puree:
1 cup natural yoghurt
1 onion
4 cloves garlic
1 tsp fresh ginger
1 tsp hot chilli powder
2 fresh chillies (seeds in)

Stir in:
2 teaspoons Kashmiri chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red food colouring (optional)
1/2 lemon (juice of)
salt & pepper

———-

Directions:
Method: Using a stick blender, puree the puree ingredients, then stir in the others.

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Spanish Sherry Marinade

Ingredients:
1 tablespoon smoked Spanish paprika
1/2 cup Fino sherry
1 small bunch flat-leaf parsley
3 garlic cloves (minced)
1 lemon (juice of)
1 tsp salt
1/2 tsp pepper

4 tablespoons extra virgin olive oil
1 lemon (juice only)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Vietnamese Marinade

Ingredients:
3 tablespoons light soy sauce
3 tablespoons caster sugar
3 tablespoons fish sauce
2 tablespoons Chinese cooking wine (or dry sherry)
1 tablespoon rice vinegar
2 lemon grass stalks (white parts only)
1 hot Thai chilli (chopped)

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Indonesian Marinade

Ingredients:
2 garlic cloves (mashed)
1 teaspoon salt
2 limes (zest and juice of)
2 tablespoons kecap manis
1 teaspoon palm sugar
3 tablespoons peanut oil

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Ethiopian Berbere Marinade

Ingredients:
2 teaspoons berbere spice mix
1/2 lemon (juice of)
salt & pepper
2 tablespoon olive oil

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Chinese Marinade

Ingredients:
1 teaspoon Chinese 5 spice
1/3 cup dark soy sauce
1/2 cup light soy sauce
1/2 cup shaoxin cooking wine
1 tsp sesame oil
2 spring onions (finely chopped)

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Japanese Miso Marinade

Ingredients:
1 tbsp ginger (pureed)
1 tsp miso paste
1 tbsp sake
1 tsp sugar
1 tbsp mirin
1 tbsp light soy sauce

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Italian Herb Marinade

Ingredients:
1/3 cup extra virgin olive oil
1 garlic clove (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh sage
1 tsp salt
1 lemon (juice of)

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Mexican Citrus Marinade

Ingredients:
1 cup fresh orange juice
1 lime (juice of)
1 tbsp chipotle peppers in adobo sauce
2 tbsp fresh cilantro (chopped)
1 tsp dried oregano (finely chopped)
1 tsp salt

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Malaysian Satay Marinade

Ingredients:
3 tablespoons peanut oil
1 stalk lemongrass (white part only)
1 tsp ginger (minced)

6 shallots (chopped)
2 garlic cloves
1 teaspoon turmeric powder
1 teaspoon mild chilli powder
2 tsp sugar
1 tsp salt

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Thai Coconut Marinade

Ingredients:
1 lemongrass stalk (white part only – sliced)
1 cup coconut cream
1 tsp galangal (or ginger) – minced
4 thai chillies (seeds in)
4 tbsp fresh cilantro (chopped)
4 garlic cloves (chopped)
1 lime (juice of)
3 tbsp fish sauce
1 tbsp sugar

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Persian (Iranian) Saffron Marinade

Ingredients:
15 strands saffron (pounded into powder and soaked with 1/4 cup warm water for 30 minutes)
1 onion (chopped)
1 cup Greek style yoghurt
3 tbs melted butter
1 lemon (juice of)
1 tsp salt
1/4 tsp white pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

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