With seasoning inspiration from North African cuisine, this grilled chicken and potato meal is simple enough to serve on any summer weeknight. Harissa is a feisty chili paste hailing from North Africa and an exciting marinade for juicy chicken. With a bit of extra fat, chicken thighs tend to retain more juicy flavour on the grill than does breast meat. Taking the extra step of par-boiling your potatoes until slightly soft before grilling them helps ensure that the outsides don’t char long before the potatoes are cooked all the way through on the grill. If available, try the Moroccan spice mixture ras el hanout to season the potatoes.

You may recognize falafel from the menu of your favourite Middle Eastern restaurant, where the fried chickpea balls are served on mezze platters or stuffed into pita. Here, we give it a grilled treatment and serve the chickpea patties with a fresh salad. The texture of the flame-licked falafels are crispy on the outside and tender inside, with an earthy, herbaceous flavour profile. All finished with a tahini-based sauce, with a homemade barbecue twist.

Churrasco is the traditional Brazilian way to barbecue. Strips of steak are sliced thin, then grilled on skewers and finally dressed in herby chimichurri sauce. Meaty tempeh is a noble stand-in for beef to make this grilling tradition of Brazil a plant-based crowd pleaser.

Jerk chicken is the most popular dish to come out of Jamaica, and it’s the inspiration for these burgers that sing to the island nation’s audacious spirit. Turkey burgers are flavoured with Jamaican-inspired seasoning, seared, and then served adorned with a punchy pineapple sauce. The result is a burger with the perfect balance of seasoning, smoke, and heat.