Barbecues look different around the world, yet the appeal is the same – food cooked and eaten in a way that feels social, abundant and relaxed. In Australia, it might be grilled seafood and a dip in the pool. In Korea, the table-top grill turns dinner into an interactive feast. Across Southeast Asia, skewers of marinated meat are barbecued in the streets, their smoke perfuming the air.
A barbecue spread is about variety, colour and texture – food you can pick at, share, and return to as the day stretches on. When barbecue season draws close, new ideas for grilled greatness become a hot topic – and we have you covered.
The bright orange tinge to this Filipino favourite comes from a basting of annatto (achiote) oil as it cooks. Widely used in Latin American, Caribbean, and Asian cuisines, it has a earthy, and slightly peppery flavour. The spiced vinegar you'll need to start a few days before, but keeps in the fridge for months, so you can recreate this barbecue marvel again in minutes.
Chicken inasal. Credit: Jiwon Kim
You can experiment with this beer marinade to for different flavour profiles that play to the natural sweetness of prawns – if you opt for a hop-forward pale ale, it will provide a fruitiness; a white beer will add subtle notes of spice and aroma. Threading the prawns onto fresh asparagus spears rather than skewers provides a grassy and crisp contrast.
Beer marinated prawns with asparagus spears. Credit: Jiwon Kim
For a meat-free showstopper, clusters of oyster mushrooms take on an almost meaty chew once grilled. Full of flavour from a glaze of soy sauce, honey, chilli and lime, they're served with a cooling herb yoghurt sauce, making this a vegetarian barbecue dish with real substance.
Grilled oyster mushroom with herb yoghurt sauce. Credit: Jiwon Kim
Flanken-cut ribs cook quickly over the grill, soaking up a smoky-sweet chipotle glaze and turning a deep golden-brown. Smoky, sticky and bold, they’re built for backyard barbecue bliss.
BBQ flanken cut ribs and chipotle glaze. Credit: Jiwon Kim
Chargrilled in their shells, the scallops rest on native Warrigal greens and are finished with Davidson plum butter – tart, purple and pretty, bringing a touch of elegance to a barbecue.
Scallops with Warrigal greens and Davidson plum butter. Credit: Dan Freene
A Balinese speciality, these sate sticks swap whole cuts of meat for minced seafood mixed with coconut, lemongrass, lime and spices. Minced seafood grills differently to whole fillets – springy and tender inside, lightly charred outside, delivering juiciness and concentrated flavour in small, satisfying bites.
Minced seafood sate. Credit: Jiwon Kim
Miso and salmon are a classic Japanese pairing, and on the grill they develop caramelised edges and deep umami. With smoky eggplant in the mix, these skewers are simple yet full of character.
Miso salmon and eggplant skewers. Credit: Clare Winfield
Grilled, skin-on chicken thighs get lifted by a Thai-style chimichurri built on coriander, lime and chilli. The sauce adds freshness and heat, balancing the char with acidity and bite.
Grilled chicken with Thai-style chimichurri. Credit: Sippakorn Wongthanapa
These skewers showcase the barbecue’s ability to transform vegetables – tender inside, smoky outside. The herb and chilli-flecked marinade help to build flavour.
Marinated vegetable skewers. Credit: Kitti Gould
These beef satay skewers highlight the spice and smoke balance that defines Southeast Asian barbecue. The peanut sauce will be the talk of barbecue legends – dried chillies, lemongrass and belacan cooked into a paste, then stirred through ground roasted peanuts, coconut cream and tamarind for depth and gentle heat.
Beef satay (satay daging). Credit: Adam Liaw
Cooking a whole fish on the barbecue might feel daunting, but wrapping it in banana leaves keeps it tender and fragrant. Served with a Sri Lankan spiced tomato–tamarind sauce, this dish shows how simple techniques can deliver big flavour.
BBQ snapper with tomato tamarind sauce. Credit: Jiwon Kim
Korean barbecue at its most iconic: thinly-cut pork belly marinated in soy, garlic and pear, then grilled for smoky-sweet flavour. This is the kind of plate that disappears fast.
Spicy barbecued pork (daeji bulgogi).
Squeaky, salty cheese with sweet and tender prawns: these two are proof that opposite attract. Dressed up simply with olive oil, garlic and salt, the sear of the barbecue brings them together in charred unison.
Garlic prawn and halloumi skewers. Credit: Kitti Gould
Australian native ingredients bring a fresh dimension to this dish – smoky barbecued squid meets the tang of finger lime and the creaminess of macadamia tarator. Saltbush adds a charred, herbal note, tying the plate to the landscape.
Barbecued squid and macadamia tarator. Credit: Adam Liaw
Known as picanha in Brazil, rump cap is prized for its fat cap, which bastes the meat as it cooks. On the barbecue, it’s rich, juicy and balanced by a fresh tomato salsa to keep things summery.
BBQ rump cap with salsa fresca.
Inspired by Peru’s street-food favourite, which traditionally uses beef heart, meaty tuna takes the spotlight in this dish. The tuna is first marinated in a combination of lime juice, garlic, vinegar and aji amarillo paste (or a combination of hot paprika and turmeric) for a bright and punchy appeal.
Tuna anticuchos. Credit: Planet BBQ.
These Vietnamese skewers use herbal betel leaves to encase spiced minced beef, adding a distinctive peppery aroma. Quick to grill, these small packages are packed with flavour.
Beef in betel leaf. Credit: Kaily Koutsogiannis
These skewers highlight paneer’s mild creaminess and capsicum’s charred sweetness. A quick marinade ensures depth of flavour for a vegetarian skewer that stands up beside meat dishes
Paneer and capsicum kebabs. Credit: Savannah van der Niet
Mechoui is all about slow, spice-rich lamb cooked over coals. Here it’s paired with minted yoghurt, balancing richness with freshness at the barbecue table.
Barbecued lamb (mechoui) with minted yoghurt. Credit: Benito Martin
Salads
This simple Greek salad of lettuce, herbs and lemon dressing is all about freshness. It’s quick to prepare and brings lightness to a hearty barbecue.
Maroulousalata (Greek green salad). Credit: Jiwon Kim
When you're looking to change things up from your go-to potato salad, this version offers the duo of creamy potatoes that are boiled then pan-fried until crisp and tender, verdant broccolini – brought together in a herby coconut-yoghurt dressing.
Potato and broccolini salad. Credit: Savannah van der Niet
Lychee brings delicate sweetness, cucumber cools, and chilli sparks heat. Together, they create a salad that refreshes the palate while holding its own against smoky mains, and bringing a little surprise to salad offerings.
Lychee, cucumber and chilli salad. Credit: Benito Martin
Common across Latin America, this tomato and onion salad is sharp, juicy and simple. It’s a side that feels essential with barbecue.
Tomato and onion salad (ensalada criolla). Credit: Rachel Tolosa Paz
Freshness drives this dish: crisp radishes and tender snap peas scattered over torn burrata, finished with lemon and chives. It’s the kind of salad that feels effortless but lands on the table with quiet elegance.
Radish, snap pea and burrata salad. Credit: Cristina Sciarra
A tumble of colourful vegetables, dressed to stay crisp, keeps this slaw both vibrant and versatile. It adds crunch and brightness to any barbecue spread.
Rainbow slaw. Credit: Freshly Picked with Simon Toohey
Slightly sour from the addition of sauerkraut to traditional shaved fresh cabbage, this coleslaw is full of texture and complexity beyond the usual. It’s a bold counterpoint to charred meats and rich sauces.
Funky fermented slaw. Credit: Freshly Picked with Simon Toohey
Drinks
Pineapple shines when paired with bubbles, its tropical sweetness lightened by sparkling water or wine. A crisp, breezy drink made for hot summer afternoons around the barbecue.
Pineapple spritz. Credit: Mary Makes It Easy
This isn’t your standard sangria – grilled citrus and jalapeño bring subtle heat and smoke. Poured over ice, it’s bold enough to stand beside rich barbecue flavours.
Sweet and smoky spicy sangria. Credit: Mary Makes It Easy
This cocktail layers melon’s natural sweetness with a botanical kick from gin (optional). Chilled before serving, it offers a fresh counterpoint to smoky barbecue fare.
Melon cocktail. Credit: Kitti Gould
This spritz builds on Aperol’s bittersweet base with stone fruit flavour from ripe nectarines. It’s colourful, refreshing and ideal for barbecue aperitivo hour.
Nectarine and Aperol spritz. Credit: Benito Martin
