4 marinades: For pork, lamb-chicken, beef and vegetables

Soften flavored meats and vegetables relish using marinades. Remember that raw meat, fish and chicken can be "passed" harmful bacteria in the marinade, so first put them in the fridge during the marinating and secondly use the leftover marinade for sauce, unless the boil well. Raw is good sauces made with new materials that have been in contact with uncooked meats and poultry. Finally, it is good to marinate in glass or plastic containers, not metal.
1 Marinade for lamb with cumin and chicken: 2 tablespoons of honey, the juice of 1 lemon, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon grated ginger, ½ teaspoon cinnamon, 1 teaspoon allspice powder 3 tbsp coriander powder 5 tablespoons olive oil. Marinating time: 11/2 hours
 2 Marinated with honey and thyme pork: 2 tbsp honey somewhat sparse (flower honey), 2 tablespoons of olive oil, the juice of 2 lemons, fresh thyme Marinating time: 1 hour
3 Tabasco Marinade with wine and beef 3 cloves of crushed garlic, 3 tablespoons olive oil, 1/2 tablespoon cumin powder 1 tablespoon coriander powder 4-5 tablespoons lemon juice, 1 tablespoon brown sugar, 1 teaspoon tabasco, 1 cup of red wine. Marinating time: 11/2 hours
4 Marinade for vegetables: 5 tablespoons oregano 5 tablespoons coarse salt, 4 tablespoons paprika 4 tablespoons ground fennel seeds, 3 tablespoons garlic powder 3 tablespoons dried onion, 2 tablespoons cayenne pepper, 4 tablespoons brown sugar, 5 tablespoons of olive oil. Marinating time: 1 hour 2.1