If food is a universal language, grilling is a dialect understood and loved everywhere. It doesn’t belong to any one place. Early forms of barbecuing emerged over five centuries ago in the Caribbean, West Africa, and the Americas, making the act of cooking over an open flame part of our shared global heritage.
Today, barbecue is practiced with pride around the world and shaped by local ingredients and cultural food traditions. Here, our experts serve up their favorite dishes and styles from some of the world’s most memorable barbecue destinations, each one a smokey, savory expression of the place it comes from.
Churrasco
Brazil
In Brazil, large cuts of meat are skewered and slow-grilled over wood embers on a churrasqueira, a purpose-built barbecue grill. Seasoned simply with salt, the meat develops a deep, smoky flavor while remaining remarkably tender. At churrascarias (steakhouses) across the country, churrasco is served rodízio-style, with servers circulating between tables, slicing portions directly from the skewer so diners can sample a variety of cuts at their own pace.
Babi Guling
Bali, Indonesia
This iconic Balinese dish of spit-roasted suckling pig is celebrated for its crackling skin and juicy, flavorful meat. Before roasting, the pig is rubbed with basa gede, a fragrant spice paste made from turmeric, ginger, garlic, shallots, coriander seeds, lemongrass, and chili. Slowly turned over an open fire fueled by coconut husk and charcoal, babi guling is typically served with rice, long beans, pork satay, and blood sausage for a deeply satisfying feast.
Braai
South Africa
More than a cooking method, a braai is a social tradition at the heart of South African life. Meat such as boerewors (spiral sausage), sosaties (skewered meats), steak, chicken, and even game is grilled over wood or charcoal embers. A range of sauces and condiments, from tangy chutneys to fiery chili sauces, accompanies the meal, but it’s the communal atmosphere that truly defines a braai.
Asado
Argentina
Argentine asado is all about patience and precision. Meat is slow-cooked over wood and charcoal embers on parrillas (grills), allowing smoke and heat to work together to develop rich flavor and tenderness. In Buenos Aires, asado can be enjoyed everywhere from the lively stalls of San Telmo Market to neighborhood parrillas (restaurants) known for their devotion to time-honored grilling techniques.
Su Porceddu
Sardinia, Italy
Su porceddu is Sardinia’s beloved spit-roasted suckling pig, infused with aromatic herbs like myrtle and rosemary. Cooked slowly over an open fire or glowing embers, the result is crisp skin and succulent meat. Traditionally served family-style in rustic settings, su porceddu is often enjoyed at agriturismi, or farm stays, offering travelers an authentic taste of Italian countryside hospitality.
Korean Barbecue
South korea
Korean barbecue, known as gogi-gui, is a hands-on dining experience where guests grill marinated meats directly at their table. Restaurants throughout South Korea feature built-in grills where diners prepare favorites such as samgyeopsal (pork belly), galbi (short ribs), and bulgogi (thinly sliced beef), all accompanied by an array of banchan, or small side dishes. Modern restaurants often use smokeless, temperature-controlled grills, making the experience both interactive and refined.
Testi Kebab
Türkiye
A specialty of Türkiye’s Central Anatolia region, testi kebab is prepared by sealing marinated meat and vegetables inside a clay pot with flour dough. The vessel is slow-cooked in a wood-fired oven or over hot coals, allowing flavors to meld into a rich, aromatic stew. When served, the pot is cracked open at the table — a moment of culinary drama! — followed by a dish meant to be shared among diners, in one of the great culinary travel experiences.
Nyama Choma
Kenya & Tanzania
Nyama choma is a cherished East African barbecue tradition featuring goat or beef roasted until perfectly browned on the outside and juicy within. Often served with kachumbari, a fresh tomato and onion salad, and ugali, a cornmeal staple, it’s a dish rooted in both everyday life and celebration. In cities like Nairobi, Kenya and Dar es Salaam, Tanzania, open-air grills fill markets with irresistible smoky aromas.
Tandoor
india
The tandoor is a cylindrical clay oven fired with wood or charcoal and capable of reaching extremely high temperatures. Chefs slap naan dough against its inner walls while skewered meats, fish, paneer, and vegetables cook quickly inside, emerging charred, smoky, and tender. Tandoor cooking is found throughout India, though it is especially associated with northern regions.
Yakitori
japan
Yakitori is the art of grilling bite-sized pieces of chicken on skewers over binchotan charcoal. Brushed with a sweet-savory sauce, each skewer is carefully tended to achieve balance and depth of flavor. Variations may include leeks, meatballs, or even offal, and yakitori can be enjoyed everywhere in Japan from casual izakayas to refined restaurants offering elevated interpretations of this classic dish.
Where can I find the best BBQ in the World?
From bustling street markets to countryside farm tables, grilling is all about place, people, and tradition. Exploring the world through barbecue offers a deeper connection to each destination, revealing how shared techniques can take on distinctly local character.
Whether your travels are guided by cuisine, culture, or something else entirely, Enchanting Travels designs journeys shaped entirely around your interests. Wherever curiosity leads next, we’ll help you enjoy the best cultural travel experiences in a way that’s personal, meaningful, and unforgettable.
