Suppose you are going on a picnic, a bit of a shame to stay on the sidelines with a plate of salad if you stick to a diet. What kind of barbecue to prepare not to harm the figure and not be tempted by the fatty pork?
Veal or beef
Beef a little tough for roasting on the fire. However, if you marinate it the day before in low-fat yogurt, which will slightly soften the structure of meat fibers, then you can safely enjoy a flavorful barbecue.
Veal is initially softer and more pliable for cooking, particularly in the front part of the neck. Marinate meat with salt, pepper, and onion – just 2-3 hours. Put the steaks on the grill and wait for cooking.
Chicken
Chicken or other bird is also perfect for your summer vacation. Take lean chicken or Turkey, and make a steak. So the meat does not dry out, use a liquid marinade based on soy sauce or teriyaki. Season with salt, pepper, and place on the grill—marinated poultry meat for half an hour. To make the meat even juicier, add on the grill tomatoes, onions, zucchini.
Fish
For roasting fish on the fire select, not the fat one. Suitable, for example, mackerel or salmon. Also good is carp or haarder. For the fish, it is enough salt and pepper and lemon juice to remove the fishy smell.
Vegetables and mushrooms
Summer is the perfect time of year to enjoy the taste of vegetables and mushrooms. Cooked over a campfire, they taste even better. Take mushrooms, eggplant, zucchini, marinate in liquid salt sauce or olive oil, and layout on a lattice or string on the skewer. Preparing vegetables quickly, to the state of Alden or the appearance of Golden brown.