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CLINICAL KNOWLEDGE MAGAZINE
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Healthy May Holiday Barbecues
Tomasz Jankowski
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Diets Premium Medical Expert • 24.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| CLINICAL KNOWLEDGE MAGAZINE CLINICAL KNOWLEDGE MAGAZINE | min read 6 min |
| Diets Premium Medical Expert Tomasz Jankowski | Scientifically reviewed by a clinical dietitian 24.03.2026 |
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Key Takeaways
The end of April and the beginning of May is the season when the lengthening days and rising temperatures encourage us to spend time outdoors. During the May holiday, it is particularly common to host barbecues with relatives and acquaintances. In this regard, what dishes should be prepared?
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Primary dishes
One of the most popular grilled dishes; the key to exquisite meat is the correct seasoning and marinating time, so it is best to take care of this the day before. Ingredients: Meat: 1 kg pork shoulder. Marinade: 130 g rapeseed oil, 200 g onion, 30 g garlic, 20 g mustard, 30 g ketchup, spices: dried rosemary, dried basil, dried marjoram, bay leaves, sweet paprika, salt, pepper. Preparation: Cut the pork shoulder into slices and gently flatten them with a meat tenderizer. Finely chop the onion, press the garlic through a press. Crush the bay leaves. Mix all the ingredients for the marinade in a bowl. Then place the pork slices in the marinade and arrange them in the bowl. If there is any marinade left after marinating, distribute it evenly over the meat. Seal tightly and store in the refrigerator for at least 6-8 hours (or overnight). Grill on a preheated grill rack for about 8 minutes (4 minutes per side).
Oven-baked lemon trout
Fish is a treasure trove of nutrients such as protein and omega-3 fatty acids, but with a low calorie content. Therefore, baked fish is an excellent idea for a light and nutritious dish that is easy to prepare. Ingredients: - 1-1.2 kg whole trout, - 20-30 g olive oil, - 15 g lemon juice, - seasonings: salt, pepper and a mixture of provencal herbs or fresh herbs (parsley, chives). Preparation: Wash and thoroughly dry the fish. Drizzle with lemon juice, lightly coat with oil, and season. Then wrap the fish in aluminum foil and refrigerate for at least two hours. After this time, place on a baking sheet and bake for about 20 minutes - turn to brown evenly.
Grilled Halloumi Cheese
This Cypriot cheese delicacy made from sheep's milk or a mixture of sheep's, cow's, and goat's milk has gained popularity in recent years and is now available in most supermarkets. It can be consumed raw, as an appetizer, or as a salad ingredient. The heat treatment of the cheese gives it a creamy consistency, and due to its high melting temperature, it retains its shape and flavor. Grilled halloumi cheese is an excellent alternative to meat. Ingredients: 200g of halloumi cheese, 10g of olive oil, seasonings (optional): dried oregano, sweet paprika, pepper. Preparation: Gently dry the halloumi cheese and cut it into slices 1-2 cm wide. Brush with olive oil and season to taste, but do not add salt as the cheese is naturally salty. Grill for 2-3 minutes on each side. Halloumi cheese tastes best when served warm, accompanied by a salad of fresh vegetables, baked potatoes, or sweet potatoes.
Grilled Skewers with Vegetables and Tofu
Despite the reputation of tofu as being flavorless and spongy, it can be an excellent option for vegetarians, vegans, and those who wish to change their diet. To make the grilled skewers, the following ingredients are required: – 180 g of natural or pre-spiced tofu, – 300 g of zucchini, – 200 g of eggplant, – 240 g of bell pepper, – 50 g of red onion, – 20–30 g of olive oil, – spices: salt, pepper, basil, and oregano. For natural tofu, prepare a marinade with the following ingredients: – 20 g of olive oil, – 10 g of soy sauce, – 6 g of honey or agave syrup, – spices: sweet paprika, dried chili, rosemary. Cut the tofu into cubes of about one centimeter. If using natural tofu, marinate the cubes in the prepared marinade for 6–8 hours or overnight, so that it can absorb the flavors. Wash the vegetables and cut them into suitable shapes: zucchini and eggplant into slices, bell pepper into large cubes (about 1.5 cm), and onions into thick strips. Mix the vegetables with oil and spices and then let them soak for 20–30 minutes. Then, alternate with tofu on skewers and grill until the vegetables are soft.
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This refreshing salad originating from Lebanon is an exceptional choice for barbeque gatherings. To enhance its nutritional value, it is recommended to incorporate cooked vegetables. Ingredients: - 100 g bulgur, - 350 g tomatoes, - 150 g cucumber, - 30 g red onion, - 50 g boiled vegetables (you can utilize pre-cooked vegetables from a jar), - 15 g lemon juice, - 20 g olive oil, - seasonings: salt, parsley, optional other herbs (mint, coriander). Preparation: Cook bulgur in salted water (approximately 15 minutes), then rinse with cold water and allow it to cool completely. Wash and chop cucumber, tomatoes, and onions into small cubes. Wash, dry, and finely chop parsley and other herbs. Blend together cooked bulgur with vegetables, vegetables, and spices with oil and lemon juice. Allow the salad to sit in the refrigerator for at least 1-2 hours before serving.
Salad with melon, feta cheese, and grape sauce
A crunchy salad, combining vegetables and seasonal fruits, is an excellent complement to grilled dishes. Ingredients for the salad are: – 30-40 g mushrooms, – 150 g cantaloupe melon, – 50 g feta cheese, – 80 g green cucumber, – 20 g pumpkin seeds. Grape sauce: – 60 ml olive oil, – 10 ml lemon juice, – 50 g grapes (fresh or frozen), – 6 g honey or agave syrup, – spices: salt, pepper. Preparation: Rinse mushrooms thoroughly and dry. Wash cucumber, halve it, remove the center, and cut into half-strips. Peel melon and cut into about 1 cm cubes. Place vegetables and fruit in a bowl, add crumbled or cubed feta cheese. Sprinkle everything with pumpkin seeds. Prepare sauce: In a bowl, mix lemon juice with a pinch of salt and freshly ground pepper, add the remaining ingredients and blend into a smooth mixture, adjust seasoning as needed. Drizzle salad with sauce just before serving.
Vegetable stalks and grissini with sauces
During the wait for grilled dishes to be cooked, it is advisable to prepare light snacks that do not necessitate the use of plates, such as favorite vegetable stalks (carrots, kalarepa, national celery, green cucumbers, red or yellow peppers) or grissini sticks.
A zesty spread
The main ingredient in this recipe is cucumber, which can be cooked using different methods, such as boiling or baking whole on the grill or in the oven. Alternatively, prepared cucumbers can be used, which are available in most popular stores. Ingredients: 200 g of semi-fatty beans, 50 g of natural yogurt, 120 g of cooked or roasted cucumbers, 20 g of onions, spices: Italian parsley, salt, pepper. Preparation: Chop the onion into small pieces and finely chop the Italian parsley. Mix the beans with the cucumbers, yogurt, and onions. Add the Italian parsley, salt, and pepper, and mix well. Chill before serving. Alternatively, you can also prepare a spread made from legumes (hummus, bean or chickpea paste) or vegetables, such as pepper paste or eggplant puree.
Do not overlook the proper hydration provision
Protracted exposure to the sun and physical activity outdoors can increase the risk of dehydration. Hence, when arranging an event, it is also significant to take into account the availability of beverages. One option is to prepare jugs of water, supplemented with additions such as lemon, mint, melissa, cucumber or first seasonal fruits - raspberries, strawberries, blueberries.
Tomasz Jankowski
Diets Premium Medical Expert
Member of the Diets Premium clinical editorial board. Specializes in medical diet therapy, metabolic health, and nutritional planning.
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