If chicken is on the grill, she says, remember that breast meat is very low in fat, but "eating it with the skin triples the fat content." With beef, stick to very lean steak -- and anyway, it's far better than lamb, even the lowest-fat cuts of which have twice as much fat as the beef equivalent.
Kebabs "are generally a healthy option, as long as the cubes of meat are trimmed of all fat," Dowden says. And use metal skewers, which "act as excellent heat conductors, which insure the meat is cooked through."
With burgers, she says, try to make sure the meat content is 90 per cent or higher, because they will have fewer "undesirable additives" such as rusk, nitrites and polyphosphates. As for pork, Dowden says "lean steak and chops are really healthy, with less than 5 percent fat -- but barbecued spare ribs have nearer 20 per cent."
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