Baku Kitchen! An independent reference of traditional food

grilled

283 dishes.

mainNsomba zowotchaLake fish salted and grilled whole over charcoal by the waterNtabaCharcoal-grilled goat, Kinshasa nightlife stapleNyama chomaslow-grilled goat or beef shared with kachumbari and beerOkonomiyakiSavory cabbage pancake grilled with pork, sauce, mayonnaise and bonito flakesstreet foodOlímpicoTriple-decker toasted sandwich with ham, cheese, egg, lettuce and tomatomainOryx steakLean dark gemsbok steak, grilled rare and served with pepper saucecheese & dairyOscypekSmoked ewe's cheese from the Tatras, grilled with cranberry.snackOtak-OtakSpiced fish mousse grilled in banana leafmainPaicheSteaks of the giant Amazonian arapaima, grilled or fried with plantainPalm grubsFat palm weevil larvae grilled on skewers until crisp and butteryPalm weevil larvaeFat white grubs from felled palms, skewered and grilled until crisp outsidemainPamplonaGrilled chicken or pork roll stuffed with cheese, peppers, baconmainPatarashcaRiver fish seasoned with sacha culantro and grilled in bijao leavesstreet foodPhilly cheesesteakChopped ribeye and melted cheese on a hoagie rollPiadinaRomagna flatbread folded with squacquerone, prosciutto, arugulaPicanhaRump cap grilled with the fat cap on, sliced thick at churrascariasPing KaiSplit lemongrass-marinated chicken grilled over charcoalPing PaWhole Mekong fish stuffed with lemongrass, salt-crusted and grilled upright on a stickPing SinMarinated beef strips grilled over charcoal and eaten with jeow and sticky ricePirarucuGiant Amazon fish, salted and dried or grilled fresh with cassavamainPiri-piri chickenflame-grilled chicken basted in fiery piri-piri marinademainPiri-piri prawnsfamous Mozambican prawns grilled with piri-piri, garlic and limePlatano asadoRipe plantain roasted whole on a charcoal grill and eaten from the skinPlato típicoGrilled beef with beans, rice, plantains, and chismolPljeskavicaspiced grilled meat patty in lepinja with kajmakPoisson braiséChari River capitaine grilled over coals with chili, onion and limePorilainenThick slice of grilled sausage in bread with onion and saucesPoulet bicycletteLean free-range chicken charcoal-grilled with lime and chiliPoulet braiséCharcoal-grilled marinated chicken, maquis classic with attiékémainPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender fleshPoulet yassaChicken marinated in lemon, mustard and onion, grilled then simmered in the onionscharcuterie & curedPrietasBlood sausage with onion and spices, grilled whole at the asadoProvoletaProvolone round grilled molten and crusty, the asado openerPulut PanggangBanana-leaf grilled sticky rice rolls with spiced dried-shrimp fillingPupusasGriddled masa cakes stuffed with cheese, beans, chicharrónPwason griyegrilled catch-of-the-day with garlic, ginger and chili baste

  • Escargots

    Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…

  • Cheese Roll

    Southland toasted bread roll filled with cheesy onion sauce, ‘southern sushi’. Ready in 20 min prep and 15 min cooking.…

  • Yokhoss

    Mangrove oysters grilled or steamed over coals and eaten with chilli and lime. Ready in 30 minutes prep and 20…

  • Gyros

    Spit-roasted pork shaved into pita with fries, tzatziki. Ready in 30 min prep and 1 hr 30 min cooking. 4…

  • Halloumi

    Squeaky brined cheese, grilled or fried, often with watermelon. Ready in 45 min prep and 3 hr cooking. About 700…

  • Bun Cha

    Hanoi grilled pork patties in fish-sauce broth with vermicelli and herbs. Ready in 40 min plus 1 hr marinating prep…

  • Agashe

    Skewered meat crusted in peanut-chili spice, grilled. Ready in 25 min prep and 15 min cooking. 6 skewers. A street…

  • Adana kebab

    Spicy hand-minced lamb skewer grilled over charcoal, served with sumac onions. Ready in 30 min prep and 12 min cooking.…

  • Anticuchos

    Grilled beef-heart skewers marinated in ají panca, evening carts. Ready in 30 min prep and 12 min cooking. 4 servings,…

  • Andouillette

    Coarse tripe sausage, grilled and served with mustard; powerfully pungent. A charcuterie & cured recipe from France.