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

Russian shashlikRwandan brochettesSaigon grilled pork chopSaint Lucian grilled fishSalvadoran carne asadaSammarinese roast rabbitSamoan roast pigSão Toméan grilled fishSarajevski ćevapiSatayseekh kebabsekuwaSenegalese dibiSerbian pljeskavicaSeychellois grilled fishShashlikshish taoukShuwaSierra Leonean grilled fishSingapore sataySlovak roast pigSlovenian čevapčičiSolomon Islands earth-oven fishSomali grilled goatSouth African braaiSouth Sudanese grilled meatSouth Texas barbacoasouvlaSouvlakiSpanish roast suckling pigSri Lankan grilled prawnsSt. Louis barbecue ribsSudanese grilled meatSurinamese grilled chickenSwazi grilled meatSwedish grilled salmonSwiss veal roastTaiwanese grilled sausageTajik shashlikTandoori chickenTanzanian mishkakiTexas smoked brisketThessaloniki souvlakiTimorese grilled fishTokyo yakitoriTongan roast pigTrinidadian grilled porkTunisian méchouiTurkmen shashlikTuvaluan grilled reef fishUkrainian shashlikUruguayan asadoUzbek shashlikVanuatu earth-oven porkVenetian grilled cuttlefishVenezuelan carne en varaVietnamese grilled porkVincentian grilled jackfishYakitoriYemeni mandi