Asian Grilling and BBQ Recipes

Why I love Asian Grilling and BBQ Recipes

In Beijing, summer meant street vendors with grills on every corner, the smell of cumin and lamb pulling you toward whichever cart had the biggest crowd. The first food I learned to love standing up was Xinjiang lamb skewers, 10 cents apiece, paid for with the change my dad would press into my hand before sending me out. The smoky and spice rubbed lamb is still the taste I chase when I think about Asian grilling.

When my husband and I bought a small charcoal grill for our apartment shared backyard in New York, the first thing I made was lamb skewers from memory. The smoke was intense and I still wonder if our neighbors complained. Until today, we still grill on that same grill setup, and the rotation has grown to include Chinese ribs, soy glazed wings, and mango sticky rice my 2.5-year-old begs for every weekend.

This is my collection of 16 Asian BBQ recipes that work on a backyard grill, a small patio grill, a grill pan on the stove, or an oven when the weather refuses to cooperate. I have grouped them into six grilling and grilling adaptable mains, seven sides that round out the meal, and three desserts to finish the evening.

16 Best Asian BBQ Recipes

Here is what we cook through the summer at our house, in the order the meal usually comes together.

6 Grilling and Grilling Adaptable Recipes

These are the proteins and the one vegetable that anchor my Asian BBQ. Every recipe works on a backyard grill, a grill pan, or an oven if the weather turns.

Xinjiang Lamb Skewers (新疆烤串, chuar)

Xinjiang Lamb Skewers are the dish that started my love of Asian BBQ. They are cubes of lamb shoulder marinated in cumin, chili, and Sichuan peppercorn, then threaded onto skewers and grilled over high heat until the edges char. The first time I made them at home, my husband asked if we had transported back to a Beijing night market. Total time is 50 minutes plus marinating time

Only 3 ingredients carry the whole dish. Cumin gives the smoky base note that defines Xinjiang cuisine. Sichuan peppercorn brings the tingling buzz that lifts the lamb from heavy to lively. And fresh lamb shoulder, well marbled, is what gives you the char on the outside and the juiciness on the inside. Skip lean leg meat for this one.

I serve these straight off the grill on a big platter with flatbread, sliced cucumbers, and cold beer. My hubby eats them with his fingers and asks for more before the first plate is half gone. If you are new to Chinese street food, this is where I would start. So good.

Chinese BBQ Ribs

Cumin Lamb Burgers

Cumin Lamb Burgers are how I bring the flavor of Xinjiang street lamb into a backyard friendly format. They are ground lamb mixed with cumin, Sichuan peppercorn, and fennels shaped into patties and grilled until the outside is dark and crisp. Total time is 40 minutes, including the rest in the fridge before grilling.

The mix matters more than the cooking. Ground lamb shoulder gives the right fat ratio for juicy patties that hold up on the grill. Toasted fennels and cumin bring the smoky depth that defines Xinjiang flavor.

I serve these on toasted sesame seed buns with a mayo based sauce that’s spiced up with chili crisp, lettuce, and tomato. My husband prefers them with no bun at all, eaten straight off the plate with a fork, which is also fine. Easy peasy. So good.

Fire Roasted Eggplant

Fire Roasted Eggplant is the one vegetable that holds its own next to all the meat on my Asian BBQ table. Whole eggplants go directly onto the grill until the skin is charred black and the inside is collapsed and creamy, then they get dressed with a soy garlic sauce and a generous shower of scallion.

The technique is what unlocks the flavor. The direct fire chars the skin in patches and pulls a deep smokiness into the flesh that you cannot get from an oven. After roasting, I split the eggplant lengthwise, scoop out the flesh, and dress it warm so the sauce settles into every fold. A pinch of sugar in the sauce balances the smoke.

I serve this warm with some boiled soba noodles on the side, brought together with a garlic sauce. My vegetarian friends ask for the recipe every time I make it, and it is the first thing my son will eat from any new plate at the table. Even if you do not love eggplant, give this one a try.

Side dishes for your BBQ party

These are the sides I rotate through at every Asian BBQ. Most come together in 20 minutes or less, and they balance the rich grilled meats with brightness, crunch, and cooling acidity.

Spicy Cucumber Salad

Spicy Cucumber Salad is the dish I make first when I am planning a BBQ, because the cucumbers need to sit for a few minutes with the salt before they get dressed. They are sliced thinly and tossed with rice vinegar, garlic, chili oil, and a touch of sugar. It takes me only 20 minutes to make including the salt rest.

Only 3 ingredients make this work. Persian or Kirby cucumbers, with their thin skins and small seeds, give the right crunch. The thin slices creates more surface area while creating a stunning presentation.

I serve this cold, straight from the bowl, with chopsticks. It is the first side that empties at every gathering, and my husband has started doubling the recipe just so we have leftovers for the next day. Yes, you read it right.

Peanut Noodles

Peanut Noodles are the side I lean on when the grilled mains are spicy and I want something cooling and creamy at the table. Thick wheat noodles get tossed with a peanut butter sauce balanced with soy sauce, lemon juice, and a touch of chili.

The sauce ratio is everything. Natural peanut butter provides the body, light soy sauce gives the salt, and lemon juice lightens the whole thing so the noodles do not turn cloying. A drizzle of chili oil at the end is what makes the dish my own.

I serve these cold or at room temperature, never hot, because the texture is better when the sauce has thickened slightly. My son loves this dish minus the chili, and always ask for a second bowl. Win win.

Sesame Noodles

Sesame Noodles are the cousin to peanut noodles, leaner and more savory rather than rich and creamy. The sauce builds on Chinese sesame paste, light soy sauce, Chinkiang vinegar, and a swirl of toasted sesame oil.

Chinese sesame paste is the right ingredient for this dish, not tahini. Chinese sesame paste is made from toasted seeds and has a darker, deeper flavor that tahini cannot match. A splash of warm water loosens the paste into a pourable sauce. Sichuan peppercorn powder on top is non negotiable for me.

I serve these tossed and ready in the bowl, with a little extra sesame oil drizzled on top right before they go to the table. My husband and I once argued for 10 minutes about whether they should be served warm or cold, and cold won in our house. Highly recommended.

Quick Pickled Shallots

Quick 10 minutes Pickled Shallots are the small bright detail that makes every other plate on the table look more interesting. Thinly sliced shallots get steeped in a vinegar and sugar brine, spiced up with Sichuan peppercorns. They come out tart, slightly sweet, and bright pink.

The vinegar choice matters. Rice vinegar gives the cleanest pickle for Asian flavors. A pinch of sugar balances the sour, and a small amount of salt draws the moisture out of the shallots for a crunchier bite. Sichuan peppercorns add the numbing tingling sensation, making the pickles way more interesting. They keep in the fridge for 2 weeks in a sealed jar.

I scatter these over grilled meats, rice bowls, lettuce wraps, and even simple bowls of soup.

Chinese Coleslaw

Chinese Coleslaw is my version of the picnic classic, lighter than the mayo loaded American version and finished with sesame oil and rice vinegar instead. Shredded cabbage and carrots get tossed in a quick sesame soy vinegar dressing with a few cilantro leaves on top.

The dressing is where this dish wins. Toasted sesame oil provides the nutty backbone, rice vinegar lightens the cabbage, light soy sauce adds the savory note, and a pinch of sugar balances the vinegar.

I make this an hour before serving so the cabbage has time to wilt slightly and take on the dressing. My husband has stopped asking for traditional coleslaw entirely. If you bring this to a potluck, expect to be asked for the recipe.

Chinese Pickled Cabbage

Chinese Pickled Cabbage is the punchy, sour, slightly sweet side that wakes up any heavy grilled plate. Napa cabbage gets cut into chunks, brined in salt and vinegar with chili and garlic, and left to ferment briefly on the counter. Total time to make is 20 minutes of active work, plus a day or two of resting in a jar.

Napa cabbage is the right cabbage for this dish because its loose leaves take on the brine quickly. Rice vinegar provides the base sour note, Sichuan peppercorn adds tingle, and dried chilies bring the heat. I add fresh garlic at the end so the bite stays sharp.

I serve this cold, straight from the jar, with a pair of clean chopsticks for fishing pieces out. It cuts through rich grilled lamb and pork better than any other side I make. My mom used to keep a jar in the fridge year round, and now so do I.

Soy Sauce Fried Rice

Soy Sauce Fried Rice is the warm side that anchors the table when I want something more substantial than a pickle or a salad. Day old rice gets fried with eggs, light soy sauce, a splash of dark soy sauce for color, and scallions.

Day old rice is the secret. Fresh hot rice steams in the pan and turns mushy, but cold leftover rice has lost just enough moisture to fry up in distinct grains. Light soy sauce seasons, dark soy sauce gives the warm brown color, and a pinch of white pepper rounds out the flavor.

I serve this as the rice course alongside grilled meats, and my son will eat a whole bowl as his entire meal if I let him. The fried rice comes together in the time (10 minutes) it takes the wings to rest off the grill. Win win.

Sweet Treats cant miss on you table

These three desserts give the meal a soft landing. Two of them lean Southeast Asian rather than Chinese, but they pair fantastic with everything else on the BBQ table and they are family favorites at our house.

Mango Sticky Rice

Mango Sticky Rice is the Thai dessert my husband begs for from May through August, when the Champagne mangoes show up at the Chinese grocery. Sticky rice is steamed in a bamboo basket, then folded with sweet coconut milk and served with thick mango slices on top. The mango is the star, and the rice is what makes you go back for a third helping.

2 ingredients carry the whole dish. Real Thai sticky rice, the kind labeled glutinous rice at the Chinese grocery, is non negotiable because it gives the chewy, slightly elastic texture that defines the dessert. Full fat coconut milk is the other half. Skip light coconut milk because the dessert needs the richness.

I serve this slightly warm with cold mango on top and a sprinkle of toasted sesame seeds. Make it for guests once, and you will be asked to make it forever.

Black Sesame Ice Cream (No-Churn)

Black Sesame Ice Cream is the dessert that makes my Asian BBQ taste like the proper meal it is, nutty, slightly bitter, and a striking dark gray color that catches everyone off guard. Homemade black sesame paste gets blended into a heavy cream and condensed milk base, then you can stick it into the freezer. You don’t even need an ice cream maker to make this one!

I scoop this into small bowls and serve it with a drizzle of honey or a single fresh strawberry on top. My husband says it tastes like the inside of every Chinese sesame ball he loved as a kid. I love that you don’t need an ice cream maker to make this one and it only contains 4 ingredients. So yummy!

Black Rice with Coconut Milk and Fruits

Black Rice with Coconut Milk and Fruits is the dessert I make when I want something between a fruit salad and a pudding. Tender forbidden black rice is soaked in coconut milk with a touch of sugar until it is creamy and tender, then served warm or chilled with fresh tropical fruits on top.

Black rice has a nutty, faintly sweet flavor that pairs great with the coconut milk. I used sugar to sweeten up the rice. And a pinch of salt at the end brings the whole bowl into balance, the way salt brings out the sweetness of every good dessert.

I serve this in small bowls with mango, banana, or fresh berries on top, depending on what looks best at the market.

Final Thoughts

These 16 recipes are how I bring Asian flavors to the summer grill, whether you have a backyard, a patio, a small terrace, or just a kitchen oven. Start with 1 main, 2 sides, and a dessert. Add more as you get comfortable with the marinades and pickles.

A few last tips from my own kitchen. Marinate proteins the night before whenever you can, because the time in the fridge does more for flavor than any last minute seasoning. Keep your sides in the fridge until 5 minutes before you serve them so the cold cuts through the grilled richness. And do not let dessert be an afterthought, because the sweet ending is what makes the whole meal stick in the memory.

I hope these recipes give you a different kind of summer cookout to play with this year. If you try any of them, let me know how it goes in the comments below.