BBQ Ideas

BBQ Tips

• Make sure to have lots of salads with low fat dressing such as balsamic vinegar
• Try some non-meat alternatives such as Tofu Burgers, Grilled Vegetables or Veggie Kebabs on the BBQ instead of sausages
• Go for quality not quantity.  Choose smaller, higher quality steaks with minimal ‘marbling’ and remember to trim the fat
• Use the grill section of the BBQ so the excess fat drips away. 
• For a healthy dessert try Grilled Fruit Kebabs

Grilled Asparagus

1. Trim ends off asparagus.
2. Place asparagus on a plate. Spray with oil, turning the spears until coated. 
3. Grill asparagus for 5 minutes over a hot grill. Each minute or so roll each spear ¼ turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should not be allowed to char.
4. Remove from grill and serve immediately.

Kebabs

Kebabs

• 500g of meat. Try any of these: firm white fish cutlets / lean beef / lean pork / lean lamb / firm tofu
• 2 capsicums, diced (2cm cube)
• 1 onion, cut into wedges
• 1 punnet cherry tomatoes or 2 tomatoes, cut into wedges
• 150g baby mushrooms
• 1 x 440g can of pineapple pieces in natural juice (keep juice for marinade)

Marinade

• ¼ cup oil
• 2 tablespoons natural pineapple juice (from can) or juice of ½ a lemon
• 2 tablespoons wine (optional)
• 2 cloves garlic, crushed
• ½ teaspoon chopped fresh ginger or ½ teaspoon ground ginger
• 2 tablespoons herbs (try fresh or dried mint, parsley or rosemary)

1. Prepare marinade in a flat dish.  Add meat, toss and allow to marinate while preparing vegetables.   Soak wooden kebab skewers in water.
2. Thread meat and vegetables onto kebab skewers.
3. Grill Kebabs for 8-10 minutes until cooked.
4. Turn the kebabs occasionally.

Serve with a salad on a bed of rice. Dollop with natural low-fat yoghurt. Garnish with parsley and ground pepper.