As a base for marinade, you can use a huge number of products, but there are the most reliable and accessible ones, including: Vinegar. There are many recipes with it, but vinegar can dry out meat and spoil the taste. Practically, vinegar is part of ready-made mixtures sold in stores. A large amount of vinegar is also contained in ready-made marinade for barbecue, as it effectively fights against the smell and bad taste of meat. Lemon. Lemon șiquot;tenderizesșiquot; meat pieces, giving them an interesting aroma. Remember that maximum 2 lemons are suitable for 1 kg of meat. If you use more, the meat will become very sour. Kefir. Kefir gives minimal taste, making the meat very tender and soft while preserving its juiciness. If the recipe contains a fermented milk product, then marinate for at least two hours, mixing the meat to evenly distribute the spices. Kefir is suitable for pork, beef, and chicken. Itși#39;s not recommended to use kefir with fat content higher than 2.5%. Carbonated mineral water. Doesnși#39;t change the taste of meat and makes it especially juicy and soft. Additionally, mineral water accelerates the marinating process. Pomegranate juice. Gives meat an incredible taste and aroma, softens it well. Pomegranate juice is ideal for lamb and beef. Soy sauce. Perfectly softens fibers and is suitable for various types of meat, soy sauce is best suited for preparing pork and poultry. Olive oil. Olive oil will make even very tough meat good. The barbecue will melt in your mouth. Mint. Used for beef and pork. Keep the meat in this marinade longer - preferably leave it overnight in a cool place. The barbecue turns out juicy and with a special aroma, with a light note of mint. Wine. Wine marinade is best used for lamb, beef, and pork. Donși#39;t drown the meat in wine, itși#39;s enough to slightly cover the pieces. The secret of this marinade is that tartaric acid and alcohol soften meat fibers, so the barbecue turns out tender and soft. Ginger. This is not a very common marinade recipe, but you wonși#39;t regret adding it, as ginger makes meat tender and incredibly aromatic. Suitable for pork ribs, chicken, and beef. Sour cream. The main advantage of sour cream is that it gives meat a delicate creamy taste. But take sour cream with fat content no more than 10%. After all, the lower the fat content, the more appetizing and softer the meat will be. In any case, donși#39;t rinse the meat before frying, also donși#39;t water it during the process șindash; otherwise, the marinade will wash off and the taste wonși#39;t be saturated. Mayonnaise. If you like not only juicy meat but also a crispy crust, use mayonnaise. It seems to șiquot;sealșiquot; the pieces, not allowing them to dry inside. Mayonnaise is suitable for any type of meat, but itși#39;s best to make a marinade with it for chicken. Beer. Acts like mineral water, but much faster. Keep the meat in this marinade for half an hour. Itși#39;s better to use fresh unfiltered and definitely light beer. This is a universal option suitable for any type of meat. Tomato juice. Tomato-based marinade gives meat an appetizing red-brown color and a slightly sour taste. Tomatoes contain natural acid that softens the fibers of meat pieces. Kvass. Kvass marinade is ideal for pork. It not only softens meat fibers but also makes it juicy, with a pleasant rye aroma. Of course, if itși#39;s homemade or draft kvass from a barrel. Onion. Onion marinade is simple, and onion can be cut into rings or crushed in a blender or grated. The meat needs to be kept in it for at least 3 hours. Important information - the meat needs to be not only cut and washed but also well dried, you can do this with napkins. Onion is suitable for any type of meat, but for chicken, itși#39;s a bit harsh. Therefore, if you use a recipe with onion, itși#39;s better to take less of it and add mayonnaise or kefir, which will soften the sharpness. Kiwi. Sweet meat with kiwi sauce overshadows baked meat. You could say it șiquot;fixesșiquot; moisture in the fibers, which makes the barbecue especially rich. Kiwi also adds freshness and a piquant taste while preserving the natural taste of meat. Mustard. Itși#39;s needed primarily for the juiciness and piquant taste of meat and is suitable for chicken fillet and beef. Each of these marinades makes meat delicious and juicy, and you choose which one suits you better. Donși#39;t be afraid șindash; experiment and you will definitely find the best marinade for yourself.