A portable brazier, powered by charcoal, used for cooking.
A cooking method and performance art in which the chef grills pieces of food on a hot metal griddle in front of the guests; teppanyaki. This terminology is virtually unknown in Japan.
The griddle used in such cuisine; teppan.
A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.
A crystal structure consisting of a central spine (the shish) and disks or lumps growing out from it (the kebab).