Before the Peak Barbecue Season, an Expert Shares Tips with Krasnoyarsk Residents on How to Cook Kebabs the Right Way—Minimizing Health Risks While Keeping the Meat Delicious

Grilling kebabs over flames may expose you to toxic chemicals, study warns

Advice comes from Galina Rybakova, a researcher at the Department of Commodity Science and Product Expertise at Siberian Federal University's Institute of Trade and Services.

First and foremost, pay attention to the grill. Combustion products from charcoal or wood contain over 800 different compounds, including carcinogens like benzo[a]pyrene, a polycyclic aromatic hydrocarbon. It forms when charcoal or firewood is lit and when fat drips from the meat onto the fuel, burning in the process.

To reduce risks, kebabs should be cooked over the steady heat of fully ignited coals—those covered in a layer of white ash—while avoiding open flames.

Rybakova notes that aluminum foil laid over the coals can act as a barrier to prevent flare-ups. Another option is a vertical grill.

Harmful substances can also develop in the meat itself if it's overheated or cooked for too long, forming crispy, charred crusts that contain heterocyclic amines. Overcooking not only poses health risks but also ruins the taste.

Not all firewood is suitable for grilling, either. Coniferous woods, for example, release polycyclic hydrocarbons when burned, so they're best avoided.

An electric grill, on the other hand, is a solid alternative to open flames, according to the expert.

One final tip: "neutralize" the potential harm of kebabs with the right sides.

"Kebabs aren't an everyday dish, so enjoying them occasionally is perfectly fine," Rybakova explains. "To further reduce the risks from the compounds mentioned, always pair them with antioxidant-rich foods—fresh vegetables and herbs, fruit, a glass of red wine, or a thermos of good tea."