There are a few different techniques when it comes to marinating, but they all have one common goal: to add flavour. You can make a paste, liquid or a dry rub of herbs and spices. The method you choose will depend on what you are marinating and the flavour you are hoping to achieve.
With the exception of a “dry rub” most marinades have three common ingredients: oils, acids and seasonings. Oils are used to stop your meat drying out. Acidic ingredients like vinegar, wine, juice and yoghurt are used to tenderise the meat. Seasonings add the flavour, with garlic, pepper, mustard, honey, soy sauce, herbs and spices all common choices.