Two Healthy Recipes for Barbecues (Tuna Steak & Vegetable Kebabs)
When you think of barbecues you tend to think of large cuts of meat – such as pork and tasty sausages – sizzling over a well maintained gas barbecue fire. You think of the juices dripping off the meat, and that wonderful smell that a barbecue gives off during the summertime. It’s enough to make you dribble where you stand, but for the more healthy conscious the thought of so much meat won’t be good for what you’re trying to achieve.
Personally I don’t think the odd barbecue is going to do much harm, but for those who are currently watching their figure there’s no reason why you should have to miss out on the barbecue fun, as there are plenty of healthier alternatives available than that sausage dripping in fat.
Barbecue Tuna Steaks (for 2)
- 2 x 150g tuna steaks
- 1 red pepper
- ½ cucumber, sliced
- Rocket, either 1 packet or hand collected
- 1 tbsp light soy sauce
- 1 tbsp lime juice
- Heat the barbecue
- Cook the steaks on the barbecue for 2-3 minutes per side. The thicker the steak the longer the cook, and obviously it’s also down to personal preference. You’re looking for those crisp brown lines to get the best result.
- Slice the red pepper and cucumber, adding to the plates with a serving of fresh rocket.
- Mix together the soy sauce and lime juice in a bowl, dribble the resulting concoction over the tuna steaks and the side salad.
- Serve, and you can even add a scattering of sesame seeds if you so desire.
Result: Mouth-watering yumness!
Vegetable Kebabs (4)
- 1 courgette
- 8 cherry tomatoes
- 8 button mushrooms
- 1 red pepper
- 1 green pepper
- 4 tbsp olive oil
- ½ tbsp dried oregano
- Before you begin soak the 4 wooden skewers in water for 30 minutes. This prevents them from burning when you start the cooking process.
- While the skewers are soaking chop the courgette into about 8 thick slices. Cut up the two peppers, and thread these and all the remaining vegetables on to the skewers once the 30 minutes have past.
- Heat your barbecue grill up to a medium heat. Brush the skewers with olive oil, taking care to cover them completely, and place them on the grill. Sprinkle some dried oregano on for good measure.
- Cook for between 10-15 minutes, or until the vegetables are nice and tender. Make sure to keep turning them and brushing with more olive oil as they cook.
- After they’ve cooked drizzle them with the remaining olive oil and serve.
Added bonus: Blend together honey, grainy mustard and oil together to create a tasty glaze.
Result: A tasty alternative for vegetarians and anyone wanting a change from the normal meaty kebab.
That’s it for now, but look how for more scrumptious healthy barbecue recipes in the future!