Metal Barbecue

1. Karn Asada (Mexico)

Karn Assad is a thinly cut hot beef stuck in a taco and a burito. He can be served with guacamol, salsa, fried bulbs and beans. Marinada sauce is usually simple and consists of lemon juice, garlic and pepper.

2. Chung (China)

These are small pieces of meat, fried on the spikes. Chuan emerged in China ' s province, Xinjiang, and has spread in recent years to the rest of the country, particularly in Beijing. Chuan can be tasty, but usually it's tmin seeds, peppers, salt and jux oil. Chouana uses completely different meat, including fish and chicken.

3. Bulgogi (South Korea)

Bulgogi's a beef branded in a soy sauce with garlic, peppers, pears, green bow, ginger and white mushrooms to give special taste.
Before the meat comes, the meat usually turns into salad leaves and falls in garlic. A special sauce is also attached.

4. Yakinikou (Japan)

The meat is roasted on coals without pre-marination, but after it's ready, it's eating with a sauce. Like most of the sauces of the eastern kitchen, he's sauce-based, jujutus and garlic.

5. Satai (Tailand, Malaysia, Singapore, Indonesia)

Meat may vary depending on the region, but the total remains Marinada. Unlike Chinese, coconut milk is used here. The sauce of peanut butter with ginger, garlic pepper and salt makes meat very dry, so it won't work.

6. Lechon (Spain, Phillipina, Cuba, Puerto Rico)

It's a pig who's completely roasted on the faith. Looks pretty creepy, there's a whole carcass in the coals instead of traditional street bells. It is a national dish of the Philippines, where conquistadors took him in the 16th century, and they also love him in Puerto Rico and other Spanish-speaking regions of Latin America. Although it is called the same in each of these countries, the tastes vary from region to region.

7. Tanduri (India, Pakistan, Bangladesh)

Tanduri is a chicken cooked on fire in a clay kiln called tandair. The meat marinates first in the yogurt, and then on the tandury spices, it's a mixture of masala garam, garlic, ginger, forehead and Kayen pepper.