Summer is the perfect time for barbecues - the food preparation does not require a lot of time or effort, the meat and veggies on the grill are done fast and the taste is delicious, so you can enjoy the lovely weather with a tummy full of delicious food. Does this scenario sound familiar, you buy some ground meat, throw in some spices, make a hamburger, slap in on the grill - and presto you got yourself barbecue galore.

Even though there is nothing wrong with hamburgers or cheeseburgers for that matter, why not make the most of your grill this summer and dip your choice of meats and fish in one of these easy to prepare marinades? It really does not require more effort then making a hamburger and the results are simple, mouthwatering dishes that are not only a sure hit but are good for you as well.

First lets take a look at what cuts of meat should you be looking at when you visit the local butchers or supermarket. Yes, you will get much better taste out of your grilled meat if you opt for fresh rather then frozen. Also before buying fresh meat, make sure that the pieces you decide to purchase have a bit of fat on them, as that keeps the meat juices within the chop itself and makes it much more tender. If you do not like eating fat, cut it off after the meat is done grilling. When it comes to beef you can opt for T-bone steaks, strip stakes or cutlets. Pork parts that are great for grilling include ribs, pork shoulders and butt roast. With lamb, the leg of lamb is excellent grilled and with poultry most parts are delicious grilled, although wings and legs are particularly tasty. Fish can be grilled whole or it can be cut into steaks (for example tuna)

For a kilo of chicken wings

0,5 dcls of olive oil

1 lemon, juiced

1 teaspoon of fresh or dried rosemary

1 teaspoon of fresh or dried oregano

1 clove of garlic (or more to taste)

Salt to taste

A pinch of parsley

Mix the ingredients and coat the chicken well. Let it marinade for a few hours in a refrigerator. Grill on medium heat for about 20 - 30 minutes until done.

4 pork chops with bone

Olive oil

1 teaspoon of thyme

2 cloves of garlic, minced

Salt and pepper to taste

Combine the ingredients and soak the pork chops well. Cover in a dish and keep in the refrigerator over night, mixing it occasionally. Grill on medium heat for 25 - 35 minutes until done.

4 T-bone steaks

Fresh or dried rosemary

1 clove of garlic, chopped up finely

2 chili peppers

Olive oil

Salt to taste

Chop up garlic and chili peppers (deseeded) and mix with the olive oil. Coat the T-bone steaks well on both sides and let them marinade for an hour. Turn occasionally.

Fire up the grill and grill on both sides, however do not use a fork (this will drain the juice) but turn them with a spatula. Add salt and rosemary and grill for another 2 to 3 minutes.

1 kilo of tuna fish steaks

1,5 dcls of Olive oil

1 rosemary sprig

Salt and pepper to taste

For the marinade

1 dcl of Olive oil

0,5 dcls of wine vinegar

0,5 dcls of dry, red wine

To make the marinade mix olive oil, wine vinegar and red wine and coat the tuna steaks well. Refrigerate for 1 hour. While grilling the tuna steaks make sure to keep drizzling the left over marinade over the steaks with a rosemary sprig.