A stroll down any street in Thailand will reveal a number of food vendors grilling away a variety of delectables, with powerful aromas of lemongrass, chili, and kaffir lime wafting through the air. You can find plenty of meat up for grabs, but the dish you'll want to shoot for is the classic gai yang. Originating in the northeastern region of Thailand, Isan, gai yang is a popular dish characterized by crispy skin coated in spices, fish sauce, and sugar. The chicken is butterflied, flattened, and looped through...

Grilling in Turkey is done by placing meat on lumps of charred hardwood, which infuses the meat with an intoxicating smell as they cook. Unlike the Lebanese-style skewers, Turkish kebabs don't usually alternate between veggies and meat on the same stick. They're flavored with a lot of the same elements as their Middle Eastern counterparts but change things up depending on the region, and can include other elements like dill, caraway, and thyme. Using yogurt in the marinade is common technique that helps keep...

Home of the universally adored kebab, there are thousands of ways to grill chicken in the Middle East depending on what country you're in. You can argue for the validity of each, but in my opinion Lebanese food is some of the best out there. The meat starts off with a brief vinegar bath to clean it and is then marinated overnight in a combination of olive oil, lemon, and additional spices like cumin, paprika, or cinnamon with a metric shitload of garlic before touching the grill, which is traditionally a low-sitting...

Forget about everything George Foreman said about grilling. The good people of India have managed to sidestep the entire charcoal vs. gas debacle to bed by employing the use of tandoor ovens instead. Tandoor ovens are traditionally made of clay and reach up to a mind-boggling 900 degrees, which is apparently the temperature that makes meat unbearably tender. The chicken (or lamb) is cut up and skewered on giant metal rods before being slipped into the oven. The tandoor spices vary, but tend to consist of garam...

The word braai (rhymes with fry) is Afrikaans for "barbecue" or "roast," but the concept of braai moves far beyond its literal meaning. Braai is really a social tradition, an opportunity for people to gather at someone's house and bond over a shared love of meat. The meat -- usually rump steak, lamb, and boerewors (farmers sausage) -- is the star of the show, and while it's not the most traditional, chicken (particularly thighs) can be a showstopper.

Grilling in Argentina isn't just a backyard activity, it's its own ritual. The grill master, or asador, will start things off by getting a wood fire going (gas is largely considered sacrilege). The coals are added on top and left to slowly heat up. When meat is placed on the grill, it's cooked low and slow with minimal flipping, and is usually finished off with a bright, acidic sauce like chimichurri. It's uncommon to use sauces while cooking the meat; most cooks will rely on using a "salmuera" (salt water...