Grilling
Cooking food quickly with strong, dry heat from directly above or below, often over charcoal.
Also: broiling, charcoal grilling
Grilling exposes food to direct, intense heat. The source may be glowing charcoal, wood embers, gas flames or an electric element. The surface browns fast and may char in places, which gives a smoky, slightly bitter edge. Because the heat is fierce, grilling suits thin or tender pieces: skewered meat, fish, burgers, vegetables and flatbreads. In American English, cooking under an overhead heat source is called broiling. Yakitori, satay, kebabs, asado and suya are all grilled.