Grab the tongs and get set: every corner of the globe has their own way of firing up flavours and the 'cue is a great way to take your tastebuds on tour. Here are nine ideas to get you started, from Maeve O'Meara and guests on Food Safari Fire, and Watts on the Grill's Spencer Watts.
"Butter chicken on the barbecue mightn't be traditional, but this has all the essence and TLC of a good butter chicken," says Spencer Watts. The result is delicious: the chicken is super tender, the char is great and the marinade gives it heaps of flavour.
Grilled butter chicken Source: Watts on the Grill
The fragrant marinade in Simon Goh's recipe, featured in Food Safari Fire, can be used with beef or chicken. The satay sauce makes plenty to serve with the skewers and more, so you can freeze the extra for next time.
Simon Goh's satay Source: Toufic Charabati
“The joy of this recipe is just how easy it is – a handful of ingredients to marinate the pork belly and build beautiful flavours, then simply cooking over charcoal to bring it a smoky meltingly tender result,” says Maeve O'Meara of this recipe, shared by Nelson Burgos.
Marinated pork belly Source: Toufic Charabati
Golden syrup. lemongrass and Chinese five-spice are three of the key ingredients in this Food Safari Fire recipe from Vietnamese cook Ben Nguyen,
Beef in betel leaf Source: Kaily Koutsogiannis
Skhug, a Middle Eastern green sauce, is the perfect partner with grilled cauliflower steaks in this recipe from Spencer Watts.
Cauliflower steaks Source: Watts on the Grill
A truly global recipe: A south African chef in Australia, sharing a recipe for steak rubbed with a mix of spices inspired an Indian dish. Duncan Welgemoed's recipe requires a few hours of marinating time, but the cooking is done in under 10 minutes.
Braai time: onglet steak with biryani spices Source: Toufic Charabati
"Kumar Mahadevan is a master of spicing and this mix, to create juicy, delicious chicken, is one of his best recipes. The yoghurt marinade helps tenderise the chicken,” says Maeve O'Meara of this colourful dish.
Tandoori chicken Source: Toufic Charabati
You don't need a special smoker to channel all the rich flavour and falling-apart meat of American low-and-slow barbecue: in this recipe, Spencer Watts smokes the pork on the barbecue, using oak chips in foil packets.
Oak-smoked pulled pork Source: Watts on the Grill
In Turkey, every region, city and even village has its own kebab (or kebap) recipe, but Adana in the south-east is world-renowned. Somer Sivrioglu shares this version in Food Safari Fire.
Find hundreds of other ideas in SBS Food's .
Adana kebab Source: Food Safari Fire
