Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Kebab, kabob, or kebap or kabab is roasted meat that originates from the Middle East and has been popularised by Iranian cuisine and Turkish cuisine. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature and allows for an easier introduction of wood smoke for flavoring.
Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout Pakistan. It is a signature dish in Indian metro cities like Bhopal, Delhi, Hyderabad, and Lucknow, but they can be found all over India.
Steven Raichlen is an American culinary writer, TV host, and novelist.
Adobada is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
Huli-huli chicken is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet huli-huli sauce.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
The Barbecue Bible by Steven Raichlen, is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Shirazi salad is an Iranian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers.
Kyinkyinga or Cincinga, is a grilled meat skewer or kebab that is common and popular in West Africa and is related to the Suya kebab. Kyinkyinga is a Ghanaian Hausa dish popularised by traders in the Zango areas of town and cities, and has since becoming popular among other Ghanaians. It is hence very similar to or synonymous with the suya kebab in Nigeria and Niger, also known as suya, tsinga, cinga, cicinga, cincinga, tsire agashi, cacanga or tankora in the Hausa language.
