Everywhere you go, the aroma of smoky grills fills the air: sausages, shashlik, steaks, chicken legs and wings are being cooked. However, as Deutsche Welle notes, one should not overindulge in meat when it comes to this popular outdoor meal.
Meat is undoubtedly a healthy product, providing the body with valuable protein, minerals, trace elements, and vitamins. However, eating more than 150 grams "at a time" (that is, for example, three regular sausages or two skewers of shashlik) is not recommended, because that is exactly how much the human body can process and absorb in a short time, explains Hamburg physician and nutrition expert Matthias Riedl. After all, everything we eat beyond that is stored "in reserve" as fat, he warns.
SALT, FIRE, MARINADE
Salt used in making certain types of sausages, hams, and wieners preserves the products, significantly extending their shelf life. But it is precisely because of the salt that these products should not be subjected to prolonged heat treatment, warns Matthias Riedl. At temperatures above 150 degrees, carcinogenic substances form in salted and, most often, smoked products.
It is also not recommended to eat overly charred meat and fish. German nutritionists believe it is much healthier to only lightly cook products over an open moderate fire. And to reduce cooking time, meat and fish are pre-marinated.
Every "shashlik master" naturally has their own marinade recipe. For preparing meat and poultry, for example, the following works: a glass of dark beer, two tablespoons of sesame oil, one finely chopped garlic clove, a bunch of finely chopped marjoram, ground black pepper, a pinch of hot red pepper. It is better to add salt to the marinade just before grilling.
A second marinade option suits more tender meats, poultry, and fish: a glass of buttermilk (yogurt, buttermilk), finely chopped rosemary and thyme, one tablespoon of honey, pepper.
There are also plenty of non-meat ideas for meals at the grill, barbecue, or oven. Here are a few recipes.
Stuffed Vegetables
You can stuff virtually anything. For example, tomatoes. To do this, remove the core, chop it finely, mix with diced feta cheese (150 g), vegetable oil (1 tbsp), finely chopped herbs (marjoram, basil), and balsamic vinegar (1 tbsp). Stuff the tomatoes with this filling and bake. To prevent them from burning, it is better to place them in a metal tray or foil "boats." Before serving, sprinkle with grated cheese to taste.
Another option is eggplants. Remove the core, chop it finely, mix with finely chopped tomatoes, bell peppers, fresh green peas, garlic (2 cloves), a bunch of green onions, mint and thyme, vegetable oil (1 tbsp), wine vinegar (1 tbsp), honey (1 tsp), salt and pepper. Stuff the eggplants with the prepared filling, wrap in foil, and bake for about 15-20 minutes (larger ones need more time), then open the foil on top and leave on the grill grate for another ten minutes.
Salad with Peaches and Mozzarella
For the salad, prepare salad leaves (to taste) and a dressing of vegetable oil (3 tbsp), balsamic vinegar (2 tbsp), apple cider vinegar (1 tbsp), raspberry or strawberry jam (2 tbsp), salt, hot red and black pepper. Cut peaches (you can also use nectarines or large plums) into large slices and briefly grill on both sides. Arrange on the prepared salad leaves, add pieces of cheese – mozzarella or feta, toasted sunflower seeds (1-2 tbsp), a handful of berries (raspberries, blackberries, gooseberries), drizzle with dressing.
Chicken or fish skewers go well with this salad.
Fish Fillet with Garlic and Basil
Prepare fish fillet (e.g., trout, carp, or flounder), sprinkle with lemon juice or vinegar, salt, pepper, rub with a mixture of grated garlic (1 clove), ginger (a small piece), honey (1 tbsp). Sprinkle with chopped basil (or mint) and tarragon. Cook on the grill for about 7-10 minutes, placing the fish in a tray or foil "boats."
Spicy Zucchini and Cheese Rolls
Cut zucchini lengthwise into long thin strips. Cut cheese (e.g., suluguni or Adyghe) into portion-sized pieces. Wrap each piece together with a sprig of rosemary in a zucchini "ribbon," secure with a toothpick. Grill on all sides until browned. Before serving, drizzle with lemon juice, vegetable oil, and sprinkle with ground pepper.
Pineapple, Apples, Pears with Ice Cream
And finally, a dessert baked on the grill! Suitable for this are, for example, peach halves, round slices of pineapple, apple, or pear, lightly grilled on the grate. Then place the fruits in a tray or foil, grill. Then top with ice cream balls rolled in ground breadcrumbs and quickly bake again. This works best if the grill is closed with a lid. Or you can simply place the ice cream on a hot slice of pineapple.
Whole apples baked in foil (without core) are also very good. Before serving, they can be drizzled with vanilla sauce or honey, sprinkled with chopped nuts.
And, of course, bananas baked on the grate right in their skins are popular. Bananas are ready when the skin starts to crack. You can double the pleasure – make a cut on top and stuff the banana with pieces of dark chocolate.