With summer comes the great season of barbecues and planchas in addition to that of aperitifs of course! While barbecuing in itself remains low-fat cooking, it is still wise to follow a few tips to make a light meal without jeopardizing your body or your health. Here are the advice of our dietician!

Vigilance on: the quantity and the quality of the meats but also on the composition of the accompaniments where the vegetables are very often sorely lacking.

1. Opt for tasty but low-fat grills: avoid chipolatas, merguez, brisket, andouillettes and other particularly fatty meats (even if you pierce them). Prefer lean meats such as chicken, beef tenderloin, fat-free pork chop. Also think of fish and shellfish: sea bream, monkfish, salmon steak, prawns, scallops or cuttlefish skewers.

2. On the skewers, place a few vegetables (onions, tomatoes, peppers, etc.) and you’re done!

3. As an accompaniment, avoid crisps and mayonnaise salads such as Piedmontese. Choose a nice mixed salad or vegetables grilled a la plancha or even baked in the oven for example.

Finally, be careful not to place the meat or fish too close to the embers because the smoke given off by the fats that flow is toxic and permeates the food.