Chicken Shish Kebabs
Farideh Sadeghin

There is no cooking experience more fundamental and universal than grilling food over an open flame. All over the world you will find people using fire to give their food smoky, charred flavor. From Middle Eastern kebabs to Thai chicken to Swedish shallots, we’ve rounded up our favorite global grilling recipes.

Skewered meat is a favorite for throwing on the grill across the planet. Our simple Middle Eastern shish kabobs use chicken, plus vegetables like mushrooms, tomatoes, and zucchini. Our Mediterranean chicken shawarma are marinated in yogurt, which tenderizes the meat and adds just a touch of sweetness. In Turkey you’ll find simit kebap, garlicky kebabs made of ground lamb, bulgur, and pistachio.

Grilling a whole, spatchcocked chicken makes the bird moist and smoky. There are endless ways to season a grilled chicken. Trying turning to Iraq for inspiration—we have a recipe that uses a vibrant yellow spice rub packed with coriander, cumin, sumac, fenugreek, cardamom, and more. Or go with our Cuban-inspired adobo chicken flavored with garlic, oregano, and Spanish smoked paprika. Cooking it on a plancha placed over the grill and weighing it down with a foil-wrapped brick gets the skin super crispy.

Seafood also takes well to the grill. In Thailand, charred squid served with a tangy garlic and chile sauce is a classic roadside treat. Vietnamese summer rolls are a wonderful warm-weather treat—try our grilled shrimp version with mango, avocado, and a chile-lime dipping sauce.

Find all of these dishes and more in our collection of global grilling recipes.


Angel Cruz Beef Skewers

Angel Cruz Beef Skewers

Fish Ssäm with Spicy Chile Sauce

Ssäm, which is Korean for “wrapped,” refers to the lettuce wraps that enclose spicy grilled fish in this recipe from Matthew Rudofker, executive chef at New York City’s Momofuku Ssäm Bar. Get the recipe for Fish Ssäm with Spicy Chile Sauce »

Grilled Shrimp Summer Rolls

Grilled Shrimp Summer Rolls

Thai Charred Squid (Pla Muek Yang)

This grilled squid dish, covered in a tangy sauce and topped with peanuts and cilantro, is a Thai roadside treat. Get the recipe for Thai Charred Squid (Pla Muek Yang) »

Vietnamese-Style Pork Collar

Pork collar is a great cut for a long marinade and a quick cook time—it gets nice and crispy on the outside and stays juicy inside, thanks to its marbled fat. Get the recipe for Vietnamese-Style Pork Collar »

Soy-and-Honey-Glazed Fluke Steaks

Chef Chris Fischer fell in love with the simple, robust marinades common to many Japanese dishes after traveling to Japan for work. Here he marinates fluke steaks—have your butcher cut them for you, or substitute flounder or sea bass steaks—in a sticky mixture of soy sauce, mirin, and honey. Get the recipe for Soy-and-Honey-Glazed Fluke Steaks »

Yogurt-Marinated Chicken Shawarma

Soak up the flavorful juices of these Mediterranean-spiced chicken skewers by resting them on grilled pita during the final stages of cooking in this dish from Ana Sortun, who uses yogurt’s natural acidity to tenderize tough cuts of meat. Get the recipe for Yogurt-Marinated Chicken Shawarma »

Emirati Grilled Prawns (Rubyan Meshwi)

At Abu Dhabi’s Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.

Grilled Chicken and Toasted Coconut Salad (Ayam Jeruk)

For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.

Whole Grilled Fish with Lemon (Riba na Rostilju)

Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces. Get the recipe for Whole Grilled Fish with Lemon (Riba na Rostilju) »

Grilled Shallots with Dill (Schalottenlök i Folie)

Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.

Pork Kebabs with Cucumber-Mint Yogurt Sauce

Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade. Get the recipe for Pork Kebabs with Cucumber-Mint Yogurt Sauce »

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »

Shish Kebab

This lamb kebab is adapted from a recipe in Anissa Helou’s Mediterranean Street Food. Get the recipe for Shish Kebab »

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap)

A thick pistachio puree is folded into a mix of ground lamb and bulgur in these garlicky kebabs. Get the recipe for Ground Lamb, Bulgur, and Pistachio Kebabs (Simit Kebap) »

Adobo Chicken Under a Brick

A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin.

Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri)

A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye. Get the recipe for Whole Boneless Rib Eye with Chimichurri (Ojo De Bife Con Chimichurri) »

Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish. Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »