Global Grilling Recipes

Nothing is more universal than cooking over an open flame

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.

Shish Kebabs

Shish Kebabs
Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with rice and shirazi salad.Farideh Sadeghin

Angel Cruz Beef Skewers

Angel Cruz Beef Skewers
Named for a park in Central Valley, California—a popular meeting place for the large Cambodian community there—these kebabs are slathered in an aromatic and pungent paste of lemongrass, kaffir lime, and fish sauce before meeting the heat of a charcoal grill. Get the recipe for Angel Cruz Beef Skewers »Matt Taylor-Gross

Fish Ssäm with Spicy Chile Sauce

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 »Farideh Sadeghin

Filipino Barbecue Chicken Skewers

Philippine Barbecue Chicken Skewers
"This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it's meat on a stick, and what kid—or adult—doesn't love that?" –Lean Cohen of Pig & Khao. Get the recipe for Filipino Barbecue Chicken Skewers »Matt Taylor-Gross

Char Siu Chicken

Char Siu Chicken
Char siu (meaning "fork roast") is typical in Chinese cuisine and normally gets its red hue from food coloring. In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness. Get the recipe for Char Siu Chicken »Drew Anthony Smith

Grilled Shrimp Summer Rolls

Grilled Shrimp Summer Rolls
Juicy mango, buttery avocado, and lightly charred sweet shrimp get packed into rice paper along with crispy cabbage and cucumber for a summer appetizer that hits all the right textural notes. Prep the spicy, tart dipping sauce ahead to give the flavors time to meld. Get the recipe for Grilled Shrimp Summer Rolls »Matt Taylor-Gross

Thai Charred Squid (Pla Muek Yang)

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) »Matt Taylor-Gross

Vietnamese-Style Pork Collar

Houston, Chris Shepherd, Grilling, 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 »Drew Anthony Smith

Soy-and-Honey-Glazed Fluke Steaks

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 »Elizabeth Cecil

Yogurt-Marinated Chicken Shawarma

Grilling, 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 »Michael Turek

Emirati Grilled Prawns (Rubyan Meshwi)

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. Get the recipe for Emirati Grilled Prawns (Rubyan Meshwi) »Ingalls Photography

Grilled Chicken and Toasted Coconut Salad (Ayam Jeruk)

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. Get the recipe for Grilled Chicken and Toasted Coconut Salad (Ayam Jeruk) »Ingalls Photography

Whole Grilled Fish with Lemon (Riba na Rostilju)

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) »Penny De Los Santos

Grilled Shallots with Dill (Schalottenlök i Folie)

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. Get the recipe for Grilled Shallots with Dill (Schalottenlök i Folie) »Felix Odell

Pork Kebabs with Cucumber-Mint Yogurt Sauce

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 »André Baranowski

Thai Pork Satay (Muu Satay)

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

Shrimp Satay (Satay Udang)

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

Shish Kebab

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

Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)

Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
This fragrant spice-rubbed grilled chicken was a favorite of former SAVEUR Assistant Editor Felicia Campbell when she was deployed to Iraq. Get the recipe for Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar) »Todd Coleman

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. Get the recipe for Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi) »Laura Sant

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

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) »Todd Coleman

Adobo Chicken Under a Brick

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. Get the recipe for Adobo Chicken Under a Brick »Todd Coleman

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

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) »Todd Coleman

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)
Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well. Get the recipe for Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng) »Austin Bush

Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)

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) »Todd Coleman