What: Şiş kebab from Turkey
Where: Ankara marinates chicken, lamb, and beef in a mix of onion, garlic, red, pepper, and salt before stringing the cubes of meat onto a şiş (Turkish for skewer or sword). The skewers are then fire grilled until tender. Each comes with a side of rice to make an entrée at the Dupont Circle Turkish restaurant.

What: Bulgogi from Korea
Where: When going to Annandale for a long session of searing meat at a table isn’t an option, there’s Mandu who does the cooking from start to finish. Danny and “Mama” Lee serve Korea’s signature BBQ selections including bulgogi (grilled slices of ribeye that get boost from a sesame, soy and sugar marinade). Bulgogi, it turns out, translates to “fire meat,” according to Mandu's chef and owner Danny Lee.

What: Jerk chicken from Jamaica
Where: “Jerk” refers to a seasoning used on charred barbecue, and at Pimento Grill dishes coated in the spice blend come with a heat warning. One of the lead players in the fiery rub is a form of allspice that Jamaicans call “pimento,” hence the name of the restaurant. Though most traditionally associated with chicken, Pimento Grill also serves jerk tilapia, jerk salmon, and jerk shrimp in sandwich form or as “rasta pasta.”

What: Asado from Uruguay and Argentina
Where: The Argentinian-style parilla grill tended to by Louis Goral is the pulsating heart ofRural Society. There are even five seats at a kitchen counter that face the flames for those who want to watch chefs play with fire during dinner. Goral throws everything on the grill from hanger steak and dry aged New York strip to stuffed pork tenderloin, double cut lamb chops, and jumbo Gulf prawns.

What: Satay from Indonesia
Where: The food truck from Satay Sarinah stands out when it comes to the traditional Indonesian appetizer, also popular in other parts of Southeast Asia. The truck hawks the savory peanut sauce coated grilled chicken sticks with jasmine rice, corn fritters, and salad. They come out a brilliant shade of orange with char marks in all the right places.

What: Churrasco from Brazil
Where: Meat coming off the grill at Latin steakhouse, Toro Toro is served according to the all-you can-eat tradition of rodízio. Servers tote churrasco skewers of steak, chorizo, lamb, and chicken to tables and carve them for guests. Though a major part of Brazilian food culture, neighboring countries also use the word churrasco to describe flame kissed meats.

What: Kushi from Japan
Where: Chef Yo Matsuzaki has a robata grill at Zentan, enabling him to cook traditional Japanese kushi (skewers). The grill is special because it uses bincho charcoal, which doesn’t overpower food with a smoky flavor. Choices include meat and vegetables such as smoked duck breast, chicken thigh, pork jowl, asparagus, and spring onion.

What: Souvlaki from Greece
Where:The Greeks are known to be some of the first grillers. Fortunately, the grill at Zorba’s Café is a little more sophisticated than the first “firedogs.” The Dupont Circle restaurant, enjoying more than 30 years in operation, serves Greece’s signature, skewered souvlaki (pork or chicken) on a plate with pita, fries, and a side of tzatziki. Also try it as a pita sandwich or in a salad. The secret to the flavor is a marinade of Greek spices.