Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.
Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping.
Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great.
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside.
The light flavor of mahi-mahi gets a boost from a chili run and grilled mango salsa in these fresh and fruity tacos.
A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust.
Lettuce, cilantro, and mint give these marinated shrimp summer rolls a light, fresh flavor that gets a tangy and crunchy contrast from quick pickled cucumbers, daikon, and carrots.
Making good use of the grill, this recipe combines both grilled strawberries and seared halloumi cheese with peppery arugula, spinach, mint, and a balsamic vinaigrette to create a salad with a lot of contrasts that work incredibly well together as a whole.
Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.
Cubed pork chops doused in garlicky and tangy sour orange sauce are contrasted with sweet mango in these mojo-marinated kebabs.
Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.
A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish.
Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course.
Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
A ginger-teriyaki marinade and glaze gives these grilled beef kebabs a savory sweet flavor with just a little bite.
These robust beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.