Global food category
282 traditional foods, ingredients, and local specialties connected by one appetite.
Adana Kebab
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282 foods match this view. Narrow them by country, type, rarity, or name.
Adana, Turkey
Adana Kebabı
A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
Afra
Small pieces of lamb, goat, or beef grilled over charcoal with onion, chilli, and pepper, often folded into bread with mustard.
Macao
Galinha à Africana
One of Macau's most famous Macanese dishes; grilled chicken covered in a rich, spicy sauce made with coconut milk, peanuts, chilies, and spices; every chef has their own spin; a fusion of Portuguese, African, and Indian influences; reflects Portugal's colonial history; the dish that embodies Macanese fusion cuisine.
Sudan
Strips of beef coated in a groundnut and chilli powder and grilled over coals on skewers.
North Macedonia
Ајдучка плескавица
A flat minced-meat patty stuffed with smoked ham, cheese and hot peppers, grilled until the filling runs.
United States
Chicken wings tossed in a creamy white Alabama sauce of mayonnaise, vinegar, and horseradish instead of a red barbecue sauce.
Mexico
A Mexican skillet dish of grilled meat (often beef or chorizo) with peppers, onions, and bacon, topped with melted cheese.
Angola
Frango piri-piri
Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Anguilla
Beach Shack BBQ
Charcoal-grilled chicken, ribs, and pork from roadside stands and beach shacks; a budget-friendly staple, especially during Carnival and festivals; often served with johnny cakes, rice and peas, or grilled garlic bread
Lima, Bolivia
Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Italy
Abruzzese skewered lamb or mutton.
Buenos Aires, Argentina
Argentina's national barbecue: a social ritual of grilling beef ribs, sausages, offal, and other cuts over wood or charcoal. The asador seasons only with salt and serves with chimichurri and salsa criolla.
Paraguay
Racks of beef threaded onto wooden stakes leaned in a ring over the fire, Paraguay's answer to the cross-roast: salt-crusted outside, juicy within.
Mexico
A wedding-stew of pork, often with pineapple or fruit, in a mildly sweet chile sauce, served at celebrations.
Argentina
Beef short ribs cut crosswise into strips and grilled slowly over coals. The bone-in cut renders fat and develops a caramelized crust while the meat stays tender.
Sinaloa, Mexico
A Mazatlán stew of pork in a rich chile sauce with vegetables, served at festive gatherings.
Nigeria
Smoked goat cut into chunks and tossed in a fierce sauce of scotch bonnet, onion and pepper, served in a bowl with a toothpick.
Kelantan, Malaysia
Grilled chicken basted with spiced coconut milk gravy, charred grill marks with sticky glaze and smoky-sweet flavor.
Bali, Indonesia
Sate Lilit
Balinese satay with minced fish, chicken, or pork mixed with coconut and spices, wrapped around lemongrass.
Timor-Leste
Tukir
Marinated meat (typically deer or buffalo) slow-roasted in whole sections of large bamboo over coals; a traditional Timorese cooking method from the highlands; the bamboo imparts a distinctive flavour while keeping the meat tender; a dish for special occasions and communal gatherings.
Banja Luka, Bosnia and Herzegovina
Banjalučki ćevap
Four ćevapi joined side by side into a single slab, grilled over charcoal and served in lepinja with onion.
Trinidad and Tobago
Salted pig's tail boiled to remove salt, then grilled and glazed with a sweet, peppery barbecue sauce.
United States
Pork ribs cooked low and slow over smoke until the meat pulls from the bone, glazed with barbecue sauce.
North Sumatra, Indonesia
Babi Panggang Karo
Karo-style grilled pork with andaliman and spices, a Batak specialty for celebrations.
South Korea
차돌박이
Thinly shaved, unmarinated beef brisket grilled briefly at the table, dipped in salt and sesame oil, prized for its clean beef flavor.
United States
A Japanese-American appetizer of thinly sliced beef rolled around scallions, grilled and glazed with a sweet soy-teriyaki sauce.
Turkey
Beyti kebab, minced lamb wrapped in lavash and sauced with tomato and yoghurt, is a named restaurant invention with a documented origin and is not a swap on any carried kebab.
Karachi, India
بہاری بوٹی
Thin strips of beef tenderised with papaya and marinated in roasted gram flour, fried onion and heavy spice, then grilled over coals.
Florence, Italy
Florence's T-bone of Chianina beef grilled over charcoal, served rare (al sangue) with rosemary, olive oil, and lemon. A Tuscan ritual.
Vietnam
Bò lá lốt
Beef wrapped in wild betel leaves and grilled over charcoal, served with rice vermicelli, peanuts, and fish sauce.
Litoral, Argentina
A river fish from the Paraná and Río de la Plata, grilled whole over coals and served with lemon. A simple, flaky Argentine fish dish, especially in the Litoral.
Morocco
A Moroccan skewer of liver and fat wrapped in caul fat, grilled until crisp.
Seychelles
Pwason Griye
Grilled red snapper — the workhorse of Seychelles seafood; whole fish grilled over coconut husk coals, seasoned with Creole spices; the flesh is firm enough to hold a charcoal grill, flavourful enough to carry a rougay sauce; fishermen blow a conch shell when they've just landed fish.
South Africa
The centrepiece meal of a South African wood-fire gathering: platters of boerewors, lamb chops, steaks and chicken grilled over coals and eaten off the fire with pap, chakalaka and garlic bread
Brazzaville, Republic of the Congo
Grillades
The evening street-grill culture of Brazzaville: skewers of beef, goat, chicken, and fish grilled over charcoal at makeshift stalls along the streets.
Morocco
بروشيت
Moroccan skewers of marinated meat grilled over coals, commonly minced kefta or small chicken pieces.