Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
What a grill is doing in these recipes
A grill cooks with radiant heat from below (or above, depending on the design), plus convection from hot air moving around the food. That combination encourages fast surface browning and a lightly smoky, charred edge, especially when fat drips onto a hot surface and vapour rises back up. Grilling is not the same as barbecuing low and slow, and it is not the same as oven grilling (broiling), even though the flavour cues can overlap. Many grill recipes rely on two-zone cooking: a hotter area to sear and a cooler area to finish cooking more gently. If a recipe mentions a lid, it is usually aiming to trap heat so thicker foods cook through before the outside over-colours.
Top picks in Grill
Argentine Asado with Chimichurri
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Slow-baked pork ribs with a smoked paprika brown sugar rub
Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)
Grilled chicken skewers marinated in yoghurt, lemon and garlic
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Beef kofta kebabs with onion, garlic, parsley and spices
Chicken Tikka with Green Chutney
Grilled chicken tikka with coriander and mint chutney
Common grilling mistakes and the fixes that matter
Food that sticks is often a heat and timing issue rather than a lack of oil. A properly heated grill helps proteins release once a crust forms; if you try to move them too soon, they tear. Flare-ups are usually driven by dripping fat and sugary marinades. Keep a cooler zone ready, and move food away from flames rather than repeatedly flipping in place. If the outside is charring before the centre is done, the grill is too hot for the thickness. Start on a cooler area, or sear briefly then finish with the lid down. Finally, don’t underestimate carryover heat: taking food off just before it seems “perfect” often prevents dryness, especially with lean cuts and fish.
All recipes in Grill
Unagi Kabayaki (Grilled Eel with Sweet Soy Sauce)
Grilled eel with sweet soy sauce served over rice
Charred Red Pepper Salsa with Tomato and Sherry Vinegar
Charred red pepper salsa with tomato, garlic and sherry vinegar
Chicken Tikka with Green Chutney
Grilled chicken tikka with coriander and mint chutney
Şiş Kebab (Turkish Chicken Skewers with Yoghurt Marinade)
Turkish chicken skewers in a yoghurt, lemon and garlic marinade
Hitsumabushi (Nagoya-Style Grilled Eel over Rice)
Glazed grilled eel over rice served with green tea
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
Argentinian Choripán (Grilled Chorizo Sandwich with Chimichurri)
Grilled chorizo sandwich in crusty bread with chimichurri
Moroccan Kefta Skewers (Minced Lamb Kebabs)
Minced lamb kefta skewers with onion, garlic and spices
Tteokgalbi (Korean Grilled Beef Short Rib Patties)
Korean beef short rib patties with soy, garlic and pear
BBQ Ribs (American Barbecue)
Slow-baked pork ribs with a smoked paprika brown sugar rub
Beef Kofta Kebabs
Beef kofta kebabs with onion, garlic, parsley and spices
Vietnamese Herb Chicken Bowl with Jasmine Rice
Grilled chicken bowl with jasmine rice, herbs and dressing
Choose grill recipes by what you need the heat to do
For thin, quick-cooking foods, look for recipes that lean on direct heat and short contact time: skewers, sliced vegetables, prawns, thin steaks and flatbreads all benefit from fast browning. For thicker pieces, choose recipes that build in a gentler finish, often by using a lid, indirect heat, or a two-stage approach. If a recipe uses a glaze or sweet sauce, expect it to go on late, once the surface has already coloured, to reduce burning. For delicate foods, recipes that specify a grill basket, foil, or a plancha-style surface are usually aiming to prevent breakage and sticking. When the goal is simply even cooking with less smoke, a heavy frying pan or oven tray can be the more predictable route.
Where to look next
If you want to compare outcomes rather than equipment, browse by Cooking method to see when grilling is used for searing, charring or finishing. Difficulty is also useful here: some grill recipes are straightforward, while others depend on confident heat control and timing cues.
Bake
Francesinha (Porto Sandwich with Beer and Tomato Sauce)
Toasted Porto sandwich with meats, melted cheese and beer sauce
Simmer
Birria (Mexican Beef Stew with Dried Chillies and Tomato)
Slow-braised birria beef stew with dried chillies, tomato and spices
Pan fry
Sichuan Glazed Salmon
Pan-seared salmon with a sticky Sichuan-style soy glaze
Boil
Warm Stamppot Andijvie (Dutch Mashed Potatoes with Endive)
Warm Dutch potato and endive mash with mustard
Easy
Shrimp Tacos
Shrimp tacos with lime, cabbage, avocado and sour cream
Easy
Cajun Blackened Catfish with Coleslaw
Blackened Cajun catfish with quick lemony coleslaw
Medium
Cast-Iron Skillet Cornbread Chilli
Beef and bean chilli baked under a golden cornbread topping
Easy
BBQ Pulled Chicken Sandwich with Vinegar Slaw
Pulled chicken in barbecue sauce, served in buns with slaw
Frequently asked questions
Is grilling the same as barbecuing?
Not necessarily. Grilling usually means cooking over relatively high heat for quicker browning, while barbecuing often refers to lower, slower cooking with smoke. Some recipes blur the line, but the heat level and time are the practical difference.
Do I need a lid to grill?
A lid helps when you need the heat to circulate so thicker foods cook through without the outside burning. For very thin foods, an open grill can be easier because you can watch browning closely.
Why does food stick to the grill grates?
Sticking often happens when the grill is not hot enough, or when you try to turn food before a crust has formed. Preheating and giving the food time to sear usually helps it release.
How do I stop flare-ups?
Flare-ups are commonly caused by dripping fat or sugary marinades. Keep a cooler zone, move food away from flames, and add sweet glazes towards the end rather than at the start.
Can I grill vegetables without them falling through?
Yes. Recipes may use larger cuts, skewers, a grill basket, foil, or a flat metal surface so smaller pieces don’t drop between the grates.
When is a frying pan a better choice than a grill?
When you want steady, even heat with less smoke, or when the food is very delicate. A heavy pan can also give good browning without the flare-up risk of dripping fat.
Grill with a plan, not just high heat
The most reliable grill cooking comes from matching heat level to thickness, and keeping a cooler area ready for control. Once you know whether a recipe needs searing, gentle finishing, or both, the rest becomes simple timing and attention.
