
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Char siu, literally "fork-roasted" in Cantonese, is the lacquered red barbecue pork that hangs in the windows of siu mei…

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A mix of chicken livers, hearts, spleen (if you can get it) and small chunks of lamb shoulder, all hit hot on a flat…

Mojo, pronounced moh-ho, is the foundational citrus and garlic marinade of Cuban cooking, and lechon asado al mojo, a…

Piri-piri chicken is the dish that travelled from Mozambique to Portugal to the high street, and the original is still…

Pollo asado is the Mexican answer to grilled chicken, and the marinade is the entire point