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| Typical Dish | Technique | Key Ingredients | |
| India | Tandoori lamb, chicken, vegetables or fish; ground-lamb (seekh) kebabs. | Butter, cardamom, cumin, ginger, lemon, mace, turmeric, yogurt. | Grilling over high heat or in a tandoori oven; using skewers; marinating. |
| China | Chicken wings or drumsticks, or pork, basted with Chinese BBQ sauce. | Using skewers with chicken wings; using honey-based glazes. | 5-spice powder, garlic, ginger, honey, scallions, sesame oil, soy sauce. |
| Japan | Yakitori; tofu, fish, chicken or beef teriyaki; grilled clams and scallops. | Grilling on hibachis, or without a grate; basting; glazing. | Garlic, ginger, mirin, miso, sake, sesame oil, sesame seeds, soy sauce. |
| Thailand | Grilled whole fish, squid-on-a-stick, satays with peanut sauce, grilled fruit. | Grilling fish whole; using skewers; using creamy, peanut-based sauces. | Basil, chiles, cilantro, fish sauce, lime, mint, peanuts, sugar, tamarind. |
| Korea | Bulgogi (marinated rib eye), grilled sweet potatoes, sesame mushrooms. | Wrapping grilled meat in lettuce; using spicy dipping sauces or pastes. | Chiles, garlic, scallions, sesame oil, soy sauce, sugar. |
| Malaysia | Chicken, beef, rabbit or shrimp satays; seafood with sweet-and-sour sauce. | Grilling in or on banana leaves; using skewers; grilling fish whole. | Chiles, coconut milk, curry, fried shallots, ginger, peanuts. |
| Vietnam | Basil-wrapped or lemongrass beef rolls, shrimp mousse on sugarcane. | Grilling on sugarcane; wrapping grilled foods in lettuce and herbs. | Basil, chiles, cilantro, fish sauce, garlic, lemongrass, lime, mint, shallots. |
| Indonesia | Lamb, chicken or sweet pork satays; Balinese roast pig; grilled bananas. | Basting; using spice pastes; using skewers; spit-roasting over the grill. | Chiles, coriander, garlic, ginger, shallots, sweet soy sauce, tamarind, turmeric. |
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