Meat & Grills
Roasts, grills, kebabs and signature meat dishes.
273 dishes
Moussaka
Baked layers of aubergine, spiced lamb and golden béchamel.
Greece ·
Nationwide 
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Choucroute Garnie
Alsatian feast of wine-braised sauerkraut topped with smoked pork, sausages and potatoes, a cold-weather winter dish.
France ·
Alsace 
Schweinshaxe
Roast pork knuckle with shatteringly crisp crackling.
Germany ·
Bavaria Pie Floater
The Pie Floater is a South Australian classic: a meat pie floating in a bowl of thick green pea soup with tomato sauce, born in Adelaide's pie-cart era.
Australia ·
South Australia 
Boeuf Bourguignon
Beef slow-braised in red Burgundy until meltingly tender.
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Cordeiro Bragançano
EU-protected roast lamb from the Bragança district of Trás-os-Montes, Portugal - milk-fed, rosemary-scented and roasted whole over wood embers.
Portugal ·
Trás-os-Montes 
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Elenski But
Elenski but is the dry-aged, oak-grilled pork leg steak of Elena and the Bulgarian north-central Balkans, served with sharena sol and rakia in a stone kruchma.
Bulgaria ·
Elena and the surrounding Balkan valleys of north-central Bulgaria (Veliko Tarnovo and Gabrovo provinces) 
Galbi
Marinated beef short ribs grilled at the table.
South Korea ·
Nationwide Lovo
Lovo is a Fijian earth-oven feast, where meat, fish and root crops are wrapped in leaves and slow-cooked over heated stones.
Fiji ·
Nationwide 
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Poulet dg
Poulet dg is one of the classic dishes in the chicken dish tradition of Cameroon.
Cameroon 
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Tandoori Chicken
Yoghurt-and-spice marinated chicken charred in a clay oven.
India ·
Punjab 
Torisashi
Thinly sliced raw chicken sashimi from Kagoshima and Miyazaki on Kyushu, dressed with sesame-miso or soy and wasabi and eaten at specialist poultry restaurants.
Japan ·
Japan (Kyushu: Kagoshima, Miyazaki) 
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Tsamarella
A dark, salt-cured Cypriot meat, usually goat, air dried with herbs and sliced thin for the meze table.
Cyprus ·
Troodos 
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Balandėliai
Lithuanian cabbage rolls of pork and rice braised in tomato cream, served at Sunday tables from Vilnius to Klaipėda with boiled potatoes.
Lithuania ·
Lithuania / nationwide (Vilnius, Kaunas, Klaipėda, Panevėžys) 
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Cabrito Transmontano
IGP suckling kid goat from Trás-os-Montes in northeastern Portugal, roasted with chestnuts and paprika for autumn festivals.
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Ćevapi
Balkan grilled minced-meat sausages served in warm flatbread with raw onion and kajmak.
Serbia ·
Balkans 
Hallaca
Hallaca is a Venezuelan Christmas tamale of corn dough, stewed meat filling and olives, wrapped in banana leaves and boiled.
Venezuela ·
Nationwide Köttbullar
Köttbullar are Swedish meatballs of beef and pork, pan fried and served with cream sauce, lingonberry jam and potatoes.
Sweden ·
Nationwide 
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Picante de Cuy
Picante de cuy is a spicy Peruvian stew of guinea pig, simmered with ají chillies, garlic and peanuts and served with potatoes.
Peru ·
Nationwide 
Schnitzel
Central Europe's golden crumbed cutlet - meat pounded thin, breaded and fried crisp, served with a wedge of lemon.
Tonkatsu
Panko-crusted pork cutlet, shatteringly crisp outside and juicy within.
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Zagrebački Odrezak
Zagrebački odrezak is Croatia's ham-and-cheese stuffed schnitzel, breaded and fried, a staple of Zagreb taverns and Sunday tables.
Croatia ·
Zagreb 
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Antikristo
Cretan cross-roasted whole lamb cooked over an open wood fire, traditionally served at Easter and summer feasts with horta, lemon potatoes and village salad.
Basashi
Basashi is thinly sliced raw horse meat served as sashimi, a mountain-region delicacy tied to Kumamoto, Tottori and other parts of Japan.