Meat couplet: the demand for barbecues has grown the most from the "barbecue set"
Before these May holidays, sales of barbecues and grills jumped 3.1 times compared to the same period in 2025, marketplaces reported. The average cost of a basic set for cooking pork shish kebab was almost 1.5 thousand rubles per 2 kg of meat, the analysts added. At the same time, consumer behavior has changed: Russians are less likely to marinate meat on their own — the demand for ready-made marinated kebabs has increased fivefold. About what the "barbecue index" turned out to be this year and how to keep healthy after a picnic — in the Izvestia article.
What Russians bought before the holidays
The barbecue set, which includes meat, ignition liquid, fresh tomatoes and cucumbers, a barbecue, skewers and charcoal, will cost at least 4.7 thousand rubles this year. Last year, a similar set cost 4.2 thousand, according to the analytical center "Check Index" of the company "Platform OFD".
Thus, the average price of the "meat for barbecue frying" item is 690 rubles, which is 4% higher than a year earlier. At the same time, the number of purchases was 14% lower.
"Against the background of the colder weather in April, the purchase receipt was higher, but the demand for barbecue and related products was lower," the experts noted.
According to Ozon fresh, in April, shish kebab and meat in marinade were ordered almost twice as often year-on-year, and demand for marinated pork increased fivefold throughout the marketplace. The press service of Cooper reported that the average cost of a basic set for cooking pork shish kebab was almost 1.5 thousand rubles.
"If, in addition to the products, you include a set of skewers, a barbecue, coals and an ignition liquid, then the total cost of the set will be about 3.2 thousand rubles," they added. — This amount includes both inventory and the main ingredients for cooking barbecue in nature: 2 kg of pork, salt, ground pepper, onions, a set of skewers and a barbecue. When cooking shish kebab from chicken, the cost of cooking meat will be 885 rubles, and together with the rest of the paraphernalia — 2.6 thousand rubles."
The food basket for outdoor recreation is traditionally complemented by ready—made marinades, with demand tripling year-on-year, pita bread (twice), canned mushrooms (1.7 times) and sauces (1.6 times), Ozon fresh added.
According to the OFD, ignition, skewers, coals and barbecues have also risen in price — depending on the position, the increase can reach 36%. In the Fix Price store chain, sales of picnic and barbecue products increased by 59% in monetary terms compared to the same period last year. At the top: charcoal, a grill grate, disposable tableware, bamboo skewers and ignition liquid. The average cost of a barbecue set in 2026 was 858 rubles, which is 7.5% higher than a year earlier. The price increase, as noted in the network, is associated with an increase in the cost of raw materials.
The demand for barbecues, grills and skewers has grown the most from the barbecue set. According to Avito Goods, total sales in this category more than doubled compared to last year, barbecues and grills increased 3.1 times, and skewers — 2.1 times. Sales of outdoor cooking products increased 2.1 times. The average price of a new barbecue with a roof in March was 24 thousand rubles, a grill — 45 thousand rubles, and a set of regular skewers can be purchased for 150 rubles.
Sets of disposable tableware before the picnic season are bought twice as often at Ozon fresh year after year, skewers and barbecue accessories are 1.7 times more often, and thermos bags and cold storage batteries are 1.7 times more often. Ignition products showed record growth: compared to last year, the demand for dry products increased by 7.6 times, and for liquids, gels and coals — by five times.
What to look for when choosing a barbecue
In the first quarter of 2026, part-time jobs were offered to barbecue and barbecue workers by 28% more often, Avito Part-time reported. The average salary in Russia could reach up to 33.7 thousand rubles for part-time employment.
The need for braziers grew most rapidly in the Kaluga Region — by 139% compared to the first quarter of 2025, in the Ryazan Region — by 129%, and in the Vladimir Region — by 106%. The Khabarovsk Territory (+105%) and the Belgorod Region (+105%) were among the top 5 regions in terms of the growth of part-time employment offers for barbecue and mangal specialists.
When buying meat, you should carefully study the composition and packing date, Rospotrebnadzor reminded. It is necessary to avoid ready-made marinades with a pungent odor and questionable appearance.
"To transport meat to nature, use a cooler bag: it should be stored at a temperature of 2-6 ° C," the supervisory authority emphasized. — During cooking, do not allow raw meat to come into contact with finished products."
Marinade often performs not only a taste, but also a masking function, said Ekaterina Kashukh, an expert at the Hemotest laboratory and a gastroenterologist. Acids, large amounts of salt, spices and flavorings can hide the signs of stale meat — an unpleasant odor, a change in structure and color.
"The microbiological factor is equally important," she added. — Sliced meat has a large contact area with the external environment, and the marinade does not destroy all microorganisms. If the temperature regime of storage is violated, for example, during transportation or in a store, bacteria can actively multiply. This increases the risk of food infections, especially if the meat is not deep-fried enough.
To determine whether the shish kebab is ready, it is necessary to make neat incisions on the meat, the Rospotrebnadzor indicated. If clear juice is released from the meat, the shish kebab is well fried. If the juice is pinkish, the meat is not ready yet.
Sometimes meat is defrosted and re-processed before marinating, which worsens its quality, Ekaterina Kashukh added.
— To reduce the risks, when choosing pickled meat, you should follow several important rules, — she said. — First of all, you need to check the packaging — it must be airtight, without damage and swelling. You also need to evaluate the marinade — it should be transparent, without pronounced turbidity and foam.
Marinade that is too dark and saturated with ingredients can also hide the quality of the meat, the doctor emphasized.
— Composition is one of the key criteria. It is optimal if it contains meat, onions, spices and mild acids such as lemon juice," she said.
The presence of a large number of additives, preservatives and flavor enhancers should be alarming, she stressed.
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