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There’s a wide, wide world to explore when it comes to grilling. Given that the most primitive way to cook food is over an open flame, it shouldn’t come as a shock that every civilization on Earth has devised its own unique approaches to delectable fire-kissed cooking.
Expand your culinary borders beyond burgers, hot dogs, and domestic ‘cue with some of our favorite international grill recipes.
Salads tend to be as fire-averse as Frankenstein, but this spin on an Aegean classic fully embraces the heat. Use half of the oregano and thyme dressing as a marinade for the skewers and reserve the rest to drizzle over grilled romaine. Alternate tomato, onion, and sturdy, salty halloumi cheese on the skewers. Get our Grilled Greek Salad recipe.
When it comes to grilling and Mexican food, your mind tends to go towards fajitas or taco fillings be it fish, al pastor, or carne asada. But when summer rolls around and sweet corn is in abundance nothing beats street food favorite elote. Instead of boring old butter, rub a bit of cayenne-spiked mayo on your ear, roll it in Cotija cheese crumbles, and finish with a squeeze lime for a fully loaded cob. Get our Elote recipe.
All it takes is five minutes per side to achieve the perfect char on these sweet and savory short rib strips. The marinade does include some deep cuts from the Korean pantry (psst… you can find a bottle of malt syrup online) but they’re worth tracking down. Get our Beef Kalbi recipe.
The recipe for these time-tested skewers, which are served at José Andrés’ D.C. restaurant Zaytinya, derives from centuries-old methods from Turkey, Greece, and Lebanon. An overnight marinade of yogurt and spices allows the meat to tenderize while infusing it with ample flavor. Enjoy straight from the stick or slide the lamb into pita and top with tzatziki sauce if you prefer to go the sandwich route. Get the Middle Eastern Lamb Kebab recipe.
If you want to nail this jewel in the Spanish culinary crown a proper paella pan is vital. It ensures that the heat from the grill evenly browns the bottom of the rice to give it that iconic socarrat crust. Mix and match your meat and seafood selections to your preference. Get our Grilled Paella recipe.
Mediterranean flavors abound in this seafood stunner. While tackling a whole bass on the grill may seem daunting, fear not. Unlike a fillet, going full fish ensures easy flipping—just make sure to coat your catch in olive oil so it doesn’t stick to the grate. Get our Whole Grilled Bass recipe.
Forget cigars. Garlicky, citrusy, and exceptionally juicy lechon asado is Cuba’s greatest export. While there’s a considerable amount of prep work to preparing the loin, once it’s mounted on the rotisserie, you can relax with a mojito and let the grill work its magic. Get our Cuban Rotisserie Pork Loin recipe.
Ahh, naan. The requisite starchy backbone of so many great Indian meals. If you don’t have a tandoor, don’t sweat it. Your grill set-up is the ideal substitute. And while the flame is hot, why not throw on some chicken tikka skewers to pair with your bread? Get our Naan recipe.
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