Croatian
Calamari schmalamari - squid tubes stuffed with garlic, parsley and prosciutto is where it's at! And the best part? You can make this recipe from start to finish in under 30 minutes.
Australian
Stuffed barbecued squid Source: Armelle Habib
It's not an Australian barbecue unless you're eating the coat of arms! Put a new twist on the classic steak sanga with kangaroo and sourdough bread.
Kangaroo steak sandwich Source: K-ROO
Amp up that smokey cedar flavour by using, well, cedar! 30 minutes is all you need to transform fresh salmon steaks into coral flakes perfect to top a fresh salad with! Who knew smoking salmon was so easy?
Vietnamese
Hot-smoked salmon Source: Petrina Tinslay
Fragrant with lemongrass, ginger and spices, these are just about the best barbecue snack you can get! Just be sure to prep up a double-batch - we can't guarantee that there'll be any leftovers!
Chinese
Lemongrass chicken wings
This sticky pork from the Guangdong region of China is a staple of Chinese barbecue shops all over the world. Pro tip: double or triple the recipe and use the leftovers in your , or even !
African
Barbecue pork Source: Phaidon Press
If you like your spice, then this African harissa-marinated chicken is for you! Just remember to wear gloves while preparing the marinade, and don't touch any sensitive, uh, areas.
American
Afro barbecue chicken Source: China Squirrel
You can't say the word barbecue and not expect to see ribs, can you? This recipe takes 6 hours to cook, but trust us - the tender resulting slabs are more than worth the wait! Toto, I don't think we're in Kansas anymore!
Ultimate Kansas City ribs Source: Mark Roper
There are two words you need to know when it comes to a barbecue brisket - smoke ring. Brine, rub, and smoke your brisket to competition level greatness with this recipe. We volunteer to judge!
Korean
Delightfully succulent, beef brisket will blow your mind! Source: Dean Cambray
Bring the Korean bbq home with you, without that smokey smell clinging to your clothing. Bust out your best kimchi and Korean pickles, and enjoy these rich ribs wrapped up in fresh perilla leaves.
Indonesian
Barbecued beef ribs (galbi) Source: Brett Stevens
You haven't had barbecued fish until you've had an entire fish presented at the table. Eating fish off the bone like this gives you more depth of flavour and texture - once you do this, you might never go back to boring old fillets again!
Turkish
Barbecued trevally with sambal bajak makassar
"Tahini sauce" doesn't even begin to explain the flavour punch of this creamy sauce made with toasted sesame paste, walnuts, parsley, lemon juice, garlic and crushed red pepper. Make extra, and serve it with all your barbecued seafood!
Barbecued octopus with tahini sauce (izgarada ahtapot) Source: Turkish Fire
No matter what you call it - kufte, kofta, koobideh - you can't deny that the humble lamb shoulder mince gets absolutely transformed by spices and smoke! Bonus points if you use metal skewers - it will help you cook these koftas evenly by distributing heat from the inside!
Singaporean
Turkish lamb kofta with cacik
In Singapore, the satay madness really descends after dark - hawkers light up the coals and orders are taken in multiples of 10, because 1 is simply not enough! Pro tip: add some puréed pineapple to your peanut sauce for a fresh, authentic sweetness.
Beef satay (satay daging) Source: Adam Liaw
