Milanesa Napolitana (Argentinian Beef Schnitzel with Ham and Mozzarella)
Crisp beef schnitzel topped with ham and melted mozzarella
How grilling heat behaves
Grills cook primarily by radiant heat from below (or above, in some ovens), with hot air circulating around the food. Compared with roasting, the heat is more intense and less even, which is why turning and positioning matter. Many grill setups work best with two zones: a hotter area for browning and a cooler area to finish thicker pieces more gently.
You will often see recipes that start with a sear over high heat, then move to a cooler spot, or that use skewers, grill baskets or foil to control exposure and prevent smaller items falling through the grates.
Top picks in Grill
Chicken Souvlaki Bowl
Chicken souvlaki served over rice with salad and tzatziki
Argentinian Choripán (Grilled Chorizo Sandwich with Chimichurri)
Grilled chorizo sandwich in crusty bread with chimichurri
Şiş Kebab (Turkish Chicken Skewers with Yoghurt Marinade)
Turkish chicken skewers in a yoghurt, lemon and garlic marinade
Turkish Chicken Bowl with Rice and Garlic Yoghurt Sauce
Turkish chicken bowl with rice, garlic yoghurt and salad
Unagi Kabayaki (Grilled Eel with Sweet Soy Sauce)
Grilled eel with sweet soy sauce served over rice
Choosing between barbecue, grill pan and oven grill
An outdoor barbecue gives smoke and space, but it also brings variables: wind, fuel and hot spots. A cast-iron grill pan offers strong contact heat and clear marks, though it can smoke indoors and needs good ventilation. An oven grill (broiler) is convenient and predictable, but the heat comes from one direction, so turning is essential and drips can burn on the tray.
Whichever you use, preheating matters. A properly hot surface helps food release cleanly and browns before it dries out. Long-handled tongs and a brush for oiling the grates make the process smoother.
All recipes in Grill
Turkish Celebration Table with Meze, Salad and Lamb Köfte
Turkish table with meze, salad and grilled lamb köfte
Moroccan Lamb Skewer Platter (Lamb Brochettes)
Grilled Moroccan lamb skewers with tomato and red onion salad
Latin-Style Chicken Skewers with Lime, Garlic and Cumin
Chicken skewers with lime, garlic, cumin and smoked paprika
Soupe à l’Oignon Gratinée (French Onion Soup with Gruyère Toast)
French onion soup topped with toasted baguette and Gruyère
Soupe à l’Oignon (French Onion Soup)
French onion soup topped with baguette and melted Gruyère
Holiday Bun Cha
Grilled pork with nuoc cham, vermicelli, herbs and lettuce.
Welsh Rarebit on Sourdough
Sourdough topped with ale and mustard cheese sauce, grilled
Chuletón a la Parrilla (Spanish-Style Grilled T-Bone Steak)
Spanish-style grilled T-bone steak with sea salt and lemon
Churrasco (High-Heat Grilled Beef with Coarse Salt and Lime)
High-heat grilled beef with coarse salt and lime
Asado Feast (Grilled Beef Ribs and Pork Sausages with Chimichurri)
Grilled beef ribs and sausages with parsley chimichurri
Bún Chả (Grilled Pork with Rice Vermicelli)
Grilled pork with rice vermicelli, herbs and dipping sauce
Light Carnitas Bowl
Carnitas bowl with brown rice, black beans, avocado and pico
Why food sticks, burns or dries out
Sticking is usually a heat and timing issue: if the grill is not hot enough, food clings; if you try to move it too soon, it tears. Let the surface sear, then it will often release naturally.
Burning can happen when sugary marinades or glazes hit very high heat. Many recipes manage this by grilling first, then glazing near the end. Dryness is often about thickness and heat intensity. Thicker cuts may need a cooler zone to finish through without over-browning the outside.
Selecting ingredients that suit the grill
Grilling favours foods with enough structure to turn and enough surface area to brown: vegetables that blister, fish that holds together, and meats cut to cook through before the exterior over-colours. If an ingredient is delicate, recipes may use skewers, a basket, or foil to support it.
Look for recipes that tell you how to manage flare-ups and fat drips, especially with higher-fat cuts. If you want pronounced char, choose recipes that keep surfaces relatively dry. If you want gentler browning, recipes that use oil, yoghurt-based coatings or a cooler zone can help moderate the heat.
Useful next steps
Grilling outcomes depend heavily on what you’re cooking on and how long the food needs to finish through. Equipment is the most helpful companion for choosing between barbecue, grill pan or oven grill. Cooking time is also useful, since some grilled dishes are quick-sear, while others rely on gentler heat to cook evenly.
Chef’s knife
Salsiccia e Lenticchie (Italian Sausage with Lentils)
Italian sausages simmered with green lentils and tomato
Chef’s knife
Sopa de Lima (Yucatán Chicken and Lime Soup)
Chicken and lime soup topped with crispy tortilla strips
Mixing bowl
Latin Passion Fruit Dessert Cups
Passion fruit curd cups topped with whipped double cream
Baking tray
Easter Rosca (Ring-Shaped Sweet Bread with Orange and Vanilla)
Ring-shaped sweet bread with orange zest, icing and almonds
30–60 minutes
Shawarma Platter with Spiced Chicken, Flatbreads and Garlic Yoghurt
Spiced chicken shawarma platter with flatbreads and garlic yoghurt
30–60 minutes
Moroccan Shakshuka with Harissa (Modern)
Poached eggs in spicy tomato and red pepper sauce
30–60 minutes
Conchiglie Ripiene (Stuffed Pasta Shells with Ricotta and Spinach)
Stuffed pasta shells baked with ricotta, spinach and melted mozzarella
30–60 minutes
Latin-Style Chicken Rice Bowl with Black Beans and Avocado
Chicken rice bowl with black beans, avocado and lime
Frequently asked questions
What is the difference between grilling and barbecuing?
Grilling is typically direct, higher heat for faster cooking and browning. Barbecuing often implies lower, slower heat and more smoke, though the terms are used differently in different places.
Why don’t I get good grill marks?
The grill may not be hot enough, or the surface may be too wet. Preheat well, oil lightly, and avoid moving the food until it has seared.
How do I stop vegetables falling through the grates?
Cut them larger, use skewers, or choose recipes that use a grill basket or foil. Smaller pieces are easier to manage when contained.
Why does my glaze burn?
Sugar browns quickly over high heat. Many recipes apply glaze near the end of cooking, or use a cooler zone to set it without scorching.
Do I need to rest grilled meat?
Often, yes. A short rest helps juices redistribute, which can make slicing cleaner and the texture less dry, especially for thicker cuts.
Aim for char with control
Grilling is at its best when you treat heat as a tool you can move around. Preheat properly, use zones where you can, and choose recipes that match the speed and intensity of the grill you’re using.
