Meat & Grills
Roasts, grills, kebabs and signature meat dishes.
266 dishes
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Cordeiro Mirandês
Cordeiro Mirandês is a DOP lamb from Portugal's Terra de Miranda plateau in Trás-os-Montes, slow-roasted with garlic and paprika in traditional wood-fired ovens.
Portugal ·
Trás-os-Montes 
Fritada
Fritada is an Ecuadorian dish of pork simmered then fried until golden, served with mote, plantain and a fresh onion salad.
Ecuador ·
Nationwide 
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Kulenova Seka
Croatian thin-casing cousin of Slavonski kulen, a paprika and garlic pork sausage stuffed into pork intestine and smoked briefly over beech wood.
Croatia ·
Croatia (Slavonia - Vukovar, Osijek, Požega, Vinkovci; Baranja) 
Milanesa
Breaded thin beef cutlet, an Argentine comfort staple.
Argentina ·
Nationwide 
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Nyama Choma
Charcoal-grilled goat or beef eaten with ugali and kachumbari.
Kenya ·
Nationwide 
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Tanjia
Tanjia is a Marrakesh dish of beef slow-cooked with spices and preserved lemon in a sealed clay jar, rich and tender.
Morocco ·
Marrakesh 
Bobotie
Spiced minced meat baked under a savoury egg custard.
South Africa ·
Cape 
Chai Tow Kway
Chinese steamed rice-and-radish cake served as dim sum in southern China and stir-fried with egg, garlic and preserved radish as chai tow kway by hawkers in Singapore and Malaysia.
China ·
China (Guangdong, Chaoshan, Hong Kong) and the Chinese diaspora of Southeast Asia 
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Cordero de Extremadura
IGP suckling lamb from the Extremaduran dehesa, raised on acorns and roasted whole in wood-fired ovens.
Spain ·
Spain (Extremadura - Cáceres, Badajoz, Mérida, Plasencia, Trujillo, Zafra, Don Benito) 
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Enmoladas
Corn tortillas bathed in Oaxacan mole negro, rolled and topped with crumbled queso fresco, raw onion, and sesame seeds - a celebratory Oaxacan dish whose name means "in mole."
Mexico ·
Oaxaca (southern Mexico) 
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Kitfo
Minced raw beef warmed in spiced clarified butter.
Ethiopia ·
Gurage 
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Lountza
Lountza is a Cypriot pork loin cured in wine and smoked, eaten sliced or fried with halloumi and eggs.
Cyprus ·
Nationwide 
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Rocoto Relleno
Rocoto relleno is a Peruvian dish of a spicy rocoto pepper stuffed with seasoned beef, topped with cheese and baked.
Peru ·
Arequipa 
Cabrito
Whole-roast kid goat from northern Mexico, pit-barbecued for hours and served with tortillas and salsa verde in Monterrey and Saltillo.
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Cabrito da Beira
IGP suckling kid goat from the Beira Interior of central Portugal, slow-roasted in wood ovens with potatoes for Easter and Christmas.
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Caltaboș
Romanian blood sausage from Moldavia, made with pork offal, rice, and spices for the Christmas pig-slaughter feast.
Romania ·
Romania (Moldavia - Iași, Bacău, Suceava, Neamț, Botoșani, Vaslui) 
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Cuy Frito
Cuy Frito is Peru's classic spit-roasted or pan-fried guinea pig, marinated in cumin and huacatay and served whole with potatoes and ají.
Haggis
Savoury Scottish pudding of oats, offal and spice.
United Kingdom ·
Scotland 
Laulau
Laulau is a Hawaiian dish of pork, salted fish and taro leaves wrapped in ti leaves and steamed until soft and savoury.
United States ·
Hawaii 
Leberkäse
Smooth baked meatloaf sliced into a crusty roll.
Germany ·
Bavaria 
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Poulet Aux Noix
A Haitian chicken stew braised in a thick, deeply browned sauce of ground walnuts, caramelised onions, scotch bonnet, and Creole herbs - served with white rice and pikliz.
Haiti ·
Haiti (nationwide, with regional herb variations between Port-au-Prince and the Cap-Haïtien north) 
Tourtière
Tourtière is a French Canadian savoury meat pie, a Quebec tradition especially at Christmas and New Year, spiced and baked in pastry.
Canada ·
Quebec 
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Blinde Vink
A classic Dutch dish of thin veal rolled around a breadcrumb and herb filling, braised in stock and served with a dark gravy.
Netherlands ·
Netherlands, especially North and South Holland 
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Čvarci
Slow-rendered pork cracklings from Slavonia - pork back and skin cooked down in their own fat until deeply browned and crisp, then salted and eaten on bread or with plum brandy.