Everyone loves a good BBQ, however, you should take a few precautions to minimise the amounts of carcinogens (chemicals associated with increased cancer risk) produced when char-grilling protein-rich foods such as meats and fish:

1. try pre-cooking meats so that they have less cooking time on the BBQ
2. cook more vegetables and fruits as they don’t produce the same carcinogens as meat and fish
3. make kebabs which require less cooking time
4. pound thicker meats such as chicken breast so that they require less cooking time (see paillard of chicken recipe below)
5. use marinades with a base of vinegar or lemon juice to reduce the amount of carcinogens that stick to the meat. Watch out though as sugary marinades can encourage charring!