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

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…

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

Chicken thigh, liver and heart sear hard in a wide pan with onions; spices bloom; everything cooks together until the…

Seekh kebab is restaurant-quality barbecue

The dish is essentially a stripped-back tonur kebab: thin slices of fatty lamb, cumin, sweet chilli pepper powder, salt…

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

Pulled pork is the slowest, simplest hero of American Southern barbecue

Beef sirloin or rump is sliced very thin across the grain

The Texas hot link belongs to East Texas BBQ, a distinct tradition that grew out of the Black-owned grocery store and…

A burger that tastes like a Kashgar street kebab rather than a Western quarter-pounder

Yassa is one of the foundational dishes of Senegalese cooking, born in the Casamance region in the south of the country…