Top Results for Grilled

Kebab vendors in Istanbul offer a central element of Turkish cuisine. They specialize in grilling seasoned meats—primarily lamb and beef—on vertical rotisseries. This traditional method produces intensely flavored, freshly cooked kebabs served directly from carts throughout the city. These savory of...

Galbi is a staple dish of Korean barbecue consisting of beef short ribs marinated in a sweet and savory soy sauce base. The marinade traditionally incorporates sesame oil, garlic, sugar, and fruit purées such as pear or apple to tenderize the meat. The ribs are typically cut across the bone into thi...

Okonomiyaki is a Japanese savory pancake made from a wheat-flour batter mixed with cabbage and various toppings, with its name translating to 'grilled as you like it,' popular since the early 20th century.

Bulgogi is a Korean dish consisting of thinly sliced beef, typically sirloin or ribeye, marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings before being grilled. Historical references to marinated meat dishes in Korea date back to the Goguryeo period (37 BCE–668 CE),...

Satay is a dish of seasoned meat skewered on bamboo sticks and grilled over charcoal, commonly served with a spiced peanut sauce, cucumber relish, and rice cakes. It originated in Java, Indonesia, and has spread throughout Southeast Asia, with regional variations in marinades and accompaniments acro...

Bun Cha is a traditional Vietnamese dish that originated in Hanoi. It consists of grilled pork, specifically marinated pork patties and slices of pork belly, cooked over a charcoal flame. The meat is served in a bowl of sweetened, diluted fish sauce, accompanied by a plate of cold rice vermicelli no...

Ojo de Bife is the Argentine term for a ribeye steak, cut from the rib primal section of the cow. It is characterized by a high degree of intramuscular fat marbling, which renders during the cooking process to maintain moisture. In Argentine cuisine, the cut is a staple of the asado, a traditional b...

Gai Yang is Thai grilled chicken marinated in lemongrass, garlic, fish sauce, and coriander root, originating in northeastern Isan cuisine and now a national street-food staple served with sticky rice.

Entraña is a thin, long cut of beef skirt steak that plays an essential role in Argentine asado (barbecue) traditions. The cut is known for its robust flavor profile and requires only brief cooking over high heat, typically 5-7 minutes per side. While historically less valued than other cuts in Arge...

Korean BBQ offers a dynamic and engaging dining experience centered around grilling marinated meats at the table. The combination of savory, sweet, and spicy flavors, coupled with an array of banchan (side dishes), creates a complex and satisfying meal. The interactive nature of grilling fosters a s...

Haemul Pajeon is a savory Korean pancake made from a batter of wheat flour, eggs, and water, generously filled with scallions and a variety of raw seafood. The dish typically incorporates ingredients such as squid, shrimp, clams, and oysters, which are pan-fried together with the vegetables to creat...

Inasal na Manok is a Filipino grilled chicken dish originating from the Visayas region, particularly associated with Bacolod City in Negros Occidental. The chicken is marinated in a mixture of vinegar, calamansi juice, lemongrass, garlic, ginger, and annatto, which gives the meat a reddish color. It...

Nam tok is a northeastern Thai and Lao salad of grilled, sliced beef dressed while still warm with fish sauce, lime juice, ground toasted rice, dried chili, sliced shallot, mint, and cilantro. The Thai name translates to "waterfall," referring to juices that drip from the meat during grilling. Like...

Shish Kebab is a dish of cubed marinated meat threaded on skewers and grilled over charcoal, originating in the Middle East and Turkey, with the name derived from the Turkish words for skewer and roasted meat.

Korean BBQ, particularly Gwangjang style, is a popular Korean cuisine featuring marinated meats—often beef or pork—grilled at individual tables. It’s notable for its social nature and interactive dining experience. Diners enjoy customizing their meals with diverse side dishes known as banchan, such...

Thit Nuong is a Vietnamese grilled pork preparation, typically lemongrass-marinated and charcoal-grilled, served across the country in dishes such as Com Tam (broken rice plates) and rice paper rolls.

Dwaeji galbi is a Korean dish consisting of pork ribs marinated in a sweet and savory soy-based sauce before being grilled, typically over charcoal. The marinade usually includes soy sauce, sugar, garlic, sesame oil, and often ginger or Korean pear to tenderize the meat and add flavor. Unlike beef s...

Vacío is a boneless cut of beef from the flank or abdominal region of the cow, widely consumed in Argentine and Uruguayan cuisine as a centerpiece of the traditional asado. The cut is characterized by a layer of fat on one side that renders and crisps during cooking, while the meat itself is lean an...

In Argentine cuisine, mollejas refer to beef sweetbreads, specifically the thymus gland, though the pancreas is also occasionally used. They are a traditional component of an asado, where they are slow-roasted over charcoal on a parilla grill to render the heavy fat. This extended cooking process yi...

The Taco de Carne Asada features grilled beef, traditionally sourced from northern Mexico’s ranches. Thinly sliced, the seasoned meat is served in a small corn tortilla alongside classic toppings. This taco represents a longstanding regional culinary tradition enjoyed by those seeking authentic flav...

Nyama Choma is a traditional East African dish consisting of meat roasted over an open charcoal fire. The term translates to "roasted meat" in Swahili, and the dish is most commonly prepared with goat or beef. It is prevalent in countries such as Kenya, Tanzania, and Uganda, where it is typically se...

Inihaw na liempo is a Filipino dish of grilled pork belly marinated in a mixture that typically includes soy sauce, calamansi juice, garlic, and other seasonings. It is a common preparation for outdoor grilling and is widely sold as street food and served at home in the Philippines.

Ayam bakar is an Indonesian dish of grilled or charcoal-roasted chicken marinated in a spiced paste that commonly includes turmeric, galangal, lemongrass, garlic, coriander, and coconut milk. The marinade imparts a characteristic golden color and aromatic flavor before the chicken is grilled over ch...

The Arrachera taco presents grilled skirt steak, a staple of northern Mexico’s culinary heritage. This cut of beef is traditionally prepared over open flames, reflecting centuries-old ranching practices in states like Nuevo León and Coahuila. It's particularly favored by those seeking authentic Mexi...

Yaki onigiri is a Japanese preparation made by grilling compact rice balls until their surfaces become browned and crisp. The rice is commonly shaped into triangles or rounds, then brushed with soy sauce or a miso-based seasoning during cooking, producing a savory outer layer while the interior rema...

Ikan Bakar is a traditional Southeast Asian dish consisting of whole fish or fish fillets grilled over an open flame. It is particularly popular in Indonesia and Malaysia, where the name translates literally to grilled fish. The seafood is typically marinated in a mixture of spices, such as turmeric...

Fraldinha is the Brazilian Portuguese name for beef flap meat, a cut taken from the lower abdominal or flank region of the cow. It is a staple of churrasco, the Brazilian style of barbecue, and is typically seasoned with coarse salt and grilled over an open flame on long metal skewers in rodizio-sty...

Lepinja is a round, leavened wheat flatbread from the Balkan region, particularly associated with Bosnia and Herzegovina and Serbia. The bread is baked in a stone or brick oven, which produces a crisp, golden crust while maintaining a soft, airy interior with characteristic pocket-like indentations....

Chorizo Criollo is a coarse, fresh pork sausage that serves as a foundational component of the traditional Argentine asado. Unlike dry-cured Spanish chorizo, this Argentine variety is uncured and typically seasoned with a simple blend of salt, garlic, paprika, and regional herbs. It is designed to b...