Moroccan Kefta Skewers (Minced Lamb Kebabs)
Minced lamb kefta skewers with onion, garlic and spices
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
Frango de Churrasco Caseiro (Portuguese Grilled Chicken)
Portuguese grilled chicken marinated with piri-piri, garlic and lemon
Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)
Grilled chicken skewers marinated in yoghurt, lemon and garlic
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
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
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
Grilled Salmon with Lemon and Dill Butter
Grilled salmon fillets finished with a melting lemon and dill butter
Carne Asada Tacos (Grilled Steak Tacos with Tomato Salsa)
Carne asada tacos with marinated skirt steak, lime, onion, coriander and tomato salsa
Tandoori Chicken Bowl (Spiced Grilled Chicken with Rice and Cucumber)
Lightly charred yoghurt-marinated chicken served over spiced rice with cucumber and lime
BBQ Chicken Poke Bowl
A fusion rice bowl with BBQ chicken, red cabbage, cucumber and sweetcorn.
Grilled Sea Bass with Chermoula and Roasted Peppers
Sea bass topped with coriander and parsley chermoula, served with lemony roasted peppers
Som Tam (Green Papaya Salad) with Grilled Chicken
Thai som tam green papaya salad with lime dressing and grilled chicken
Grilled Kofta Kebabs with Tahini Sauce
Juicy grilled lamb kofta skewers served with a lemony tahini and yoghurt sauce
Grilled T-Bone Steak with Herb Butter
Juicy grilled T-bone steak finished with melting herb butter and a squeeze of lemon
Grilled Ribeye Steak with Compound Butter
Juicy grilled ribeye steak finished with melting garlic and parsley compound butter
Grilled Trout with Brown Butter and Capers
Crisp-skinned grilled trout served with warm brown butter, capers and lemon
Citrus Chicken Skewers with Orange, Lime and Cumin
Juicy chicken thigh skewers marinated in orange, lime, garlic and cumin, then grilled
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.
Boil
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Bake
Coquilles Saint-Jacques (Scallop Gratin with Creamy Wine Sauce)
Scallop gratin in creamy white wine sauce with breadcrumbs
Sauté
Finnbiff (Nordic Reindeer Stew with Mushrooms)
Nordic reindeer stew with cream and mushrooms
Simmer
Stoofvlees Bowl (Belgian Beef and Onion Stew with Mash)
Belgian beef and onion stew with dark beer and mash
Medium
Gubana (Friulian Sweet Spiral Loaf with Nuts and Raisins)
Friulian sweet spiral loaf with nuts, raisins and rum
Easy
Açaí Berry Granola Bowl
A thick açaí bowl topped with berries and granola.
Medium
Bigos (Polish Hunter’s Stew with Sauerkraut and Sausage)
Polish stew with sauerkraut, cabbage, pork and smoked sausage
Easy
Air Fryer Dumplings
Crispy air fryer dumplings with pork and cabbage filling.
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.
