Roasts & Grills

Putting meat straight on fire is the oldest cooking there is, and it has no birthplace: burnt bone turns up beside hearths wherever people and fire met, from Wonderwerk Cave a million years ago to the routine hearths of 300,000 years past. Nothing had to be invented — no pot, no oil, no recipe — which is why roasting and grilling appear independently on every continent people reached.

Explore Roasts & Grills

Equatoguinean grilled fishEritrean grilled meatEstonian shashlikEthiopian grilled lambFijian lovo-roasted porkFilipino grilled porkfire-roasted beefflame-roasted salmonFrench roast chickenGabonese grilled fishgai yanggalbi-guiGalouti kebabGambian afragaúcho churrascoGaziantep eggplant kebabGhanaian chinchingaGoan recheado grilled fishGrenadian grilled fishgrilled Amazonian catfishgrilled bicycle chickengrilled bratwurstgrilled calçotsgrilled chambogrilled cold noodlesgrilled goatgrilled Mediterranean sea bassgrilled mountain meatgrilled pargit skewersgrilled Polish sausagegrilled qoftegrilled smoked lambgrilled smoked sausagegrilled tambaquigrilled Toulouse sausagegrilled white sausageGuatemalan carne asadaGuinea-Bissau grilled chickenGuinean grilled chickenGuyanese grilled chickenHaitian grilled porkHāngiHanoi bún chảHungarian roast meatIndonesian satayIraqi kebabIrish roast lambİskender kebapJamaican jerk porkJerkJordanian grilled lambKalua pig from an imuKansas City burnt endsKazakh shashlikkebapcheKhorovatsKiribati grilled fishKittitian grilled lobsterKleftikokofta mashweya