Chef and food writer Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with rice and shirazi salad. 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.