From Grilled Lemons to Beetroot: Poles Explore Unconventional BBQ Fare

Poles love to grill, but they stick with traditional choices like sausage, blood sausage, pork neck, and occasionally mushrooms or bell peppers. However, you might be surprised by what else can be cooked on a grill. Here are some unconventional ideas.

Fruits with a sour taste, such as lemons and limes, possess impressive nutritional properties, including being rich in vitamin C, which boosts immunity. They might not be the first foods you think of grilling, but they handle the heat well and develop a unique flavour.

Slice the fruits or cut them into quarters, then place them on the grill for a few minutes. The slightly smoked aroma they acquire makes them an excellent addition to lemonade or various mixed drinks, like a Cuba mojito (4-5 grilled lime wedges and a few mint leaves are muddled in a glass, then mixed with two teaspoons of brown sugar, half-filled with crushed ice and 60 ml of white rum, mixed well, and topped with sparkling water).

The fruits of the olive tree make a great snack or addition to many dishes. Grilling them can enhance their flavor.

Skewering the olives on a kebab stick and grilling them evenly creates an original taste that complements salads and sandwiches.

Grilling watermelon might sound odd, but this juicy and refreshing fruit can be a hit.

Before placing on the grill, slice the watermelon and coat it with honey. For a savory twist, instead use olive oil and season with salt, curry powder, herbal pepper, or powdered chili peppers. A squeeze of lemon juice can add an extra zing.

Avocado, a fruit from Mexico, has seen tremendous popularity in the 21st century, thanks to its taste, nutritional value, and versatility. It's also excellent for grilling.

Simply halve the avocado, remove the pit, brush with a mix of olive oil and lemon juice, and grill skin side up. It makes a delicious base for salads or guacamole.

As a leading beetroot producer in the European Union, Poland has a long history with this vegetable, though it was only widely cultivated from the 16th century. Grilled, its natural sweetness shines, providing a tasty salad base, especially with spinach, goat cheese, and walnuts.

Considered a medicinal plant by ancient civilizations, Roman lettuce is known for its nutritional and tasty crisp leaves, which surprisingly grill quite well.

Drizzle the lettuce with olive oil before grilling for 2-3 minutes on each side until lightly browned. Serve sprinkled with chopped almonds, grated Parmesan, and a dressing made from olive oil, wine vinegar, mustard, and honey.

A versatile kitchen staple, cauliflower lends itself well to grilling.

Slice and marinate the cauliflower for an hour in a mixture of olive oil, maple syrup, soy sauce, and paprika, then grill for about 10 minutes on each side.