Many Game Day menus lend themselves to grilling, but it’s still hard to avoid that familiar burger-hot dog-hot wing rut. Here are a few ideas to kick it up a notch by adding some international flavors to your Game Day menu.

Stuffed Jalapeños

Fried and cheese-stuffed jalapeños are a game day staple. But taking them home and putting them on the grill opens up some new culinary possibilities. If you happen to have an air fryer, you might opt to make a traditional battered recipe. On the grill, aim for something a little more creative.

The pepper skins take on a nice char as their meat cooks, so use that to your advantage. Half the jalapeños lengthwise, and then remove the seeds but leave the stem. If they are large peppers, you can probably cook them right on the grill. If they’re smaller, though, you might need a veggie basket to keep them in order.

Fill the half peppers with a homemade mixture of cream cheese and other goodies. The sky is the limit on mixing up the filling, but I like a mix of cheddar and pimentos. Find a filling that pairs well with the main course, if you can.

Grilled Baba Ganoush and Sweet Potato Chips

Baba ganoush hasn’t caught on for Game Day, but once you try it, you’ll wonder where it’s been all your life. This Mediterranian recipe is simple—grill eggplant, then puree it with garlic, tahini, lemon juice, and some good olive oil. Much like hummus, you can flavor it any way you like from there, though I’m partial to keeping it simple with some paprika and fresh herbs.

Baba ganoush is a smooth, creamy dip that goes with pretty much anything. Pita chips and sliced fresh veggies are traditional, but you could easily dip store-bought chips or homemade grilled sweet potato chips. You can roast the eggplant in the oven if you don’t want to fire up the grill, but charring it over the barbecue gives it a nice smokey flavor.

Grilled Oysters

Oysters get a bad wrap. Sometimes it seems like the only recipe most people know about is the one that requires no recipe at all. But oysters are versatile little critters, and in some parts of the country, grilling or roasting them is the preferred method.

The fabulous thing about grilled oysters is that you can make any sauce you want work. You can go simple and add a dash of hot sauce to the brine. Or you can go all out and create a butter sauce with fresh herbs, parmesan, and garlic. There’s enough flexibility here that you can make it work with the other components of your game day feast. If you’re already making hot wings with a sauce, use some of those ingredients in your oyster brine to make everything go together.

If you’ve never grilled oysters, there’s not much to it. Shuck the oysters and leave them “on the half shell.” Add a tablespoon of your sauce to the shell, and then set them on the grill. Some shells will sit on the grate, but others may need some help in a pan. Either way, roast them to perfection, take them off the grill, and then add a touch more finishing sauce.

Grilled Churrasco Steak with Chimichurri

This Argentinian dish is the perfect game day treat. You can scale it however you want, serve it in strips for an appetizer, or serve large steaks as a meal. The key to getting it right is to find a large and thin steak. Skirt steak is the classic choice, but using a steak bavette, flank, or flap steak all work fine. You could also use a very thinly sliced tenderloin cut.

The steak is marinated overnight for maximum flavor and tenderness. The marinade includes citrus, usually orange juice, with onions, garlic, and herbs. The juice’s acid helps soak into the meat and breaks down some of the proteins in the tough steak. Grill the steak as you normally would, but remember that the thin cut will cook faster than you might be used to.

The chimichurri is a rich finishing sauce made mostly of olive oil and cilantro leaves. Don’t forget a touch of garlic, lime juice, and a few other herbs to round out the sharp flavors.

Grilled Brats

Hot dogs are a classic Game Day food, but using bratwurst takes it up a notch. Grill the sausages until they are nicely charred and cooked through, then simply slice them and serve with a high-quality grainy German mustard for dipping. It’s easy and delicious.

Alternatively, you can serve them just as you would hot dogs, on buns with your choice of toppings. But my favorite way is to char them on the grill, then throw them in a dutch oven with lots of sliced onions, butter, and beer. Bring the mixture to a boil, and then serve the sausages with the onions on a bun.

Chili Lime Shrimp Tacos

Shrimp is the perfect Game Day grilling food because you can do all of the prep work in advance, cook in front of your guests, and be eating the results a few minutes later. They’re the perfect way to start the meal as an appetizer or make them the star of the show. The trick to grilling shrimp is to figure out how you will control their positioning on the grates. You could put them on skewers, which keeps them flat and allows you to flip them quickly. Or you could use a vegetable basket, which would allow you to toss them all in quickly and easily.

The best shrimp recipes have a quick marinade. Since the shellfish absorb flavors readily, there’s no need to marinate them for more than a few hours. A simple marinade of lime juice, olive oil, cilantro, and chili powder is all you need.

Serve the grilled shrimp on corn tortillas with a simple slaw of cabbage. Add grilled onions and peppers to beef it up a little, but be careful not to overpower the shrimp.

Tandoori-Style Grilled Wings

Wings are so done, right? Not when you cross the border and take your guests on a culinary exploration of India. The marinade is complicated, but there’s not much work beyond that. Start with a food processor and blend plain yogurt, lemon juice, garam masala, chili powder, ginger, garlic, salt, and pepper. Soak the wings in your marinade for a least an hour, but preferably overnight. Then throw them on the grill.

If you don’t have garam masala on hand, you can usually mix up your own if you have a decent spice cabinet. The primary ingredients are ground coriander and cumin seeds, with a dash of cinnamon, cardamom, cloves, and black pepper. For the best results, toast your cumin and coriander before grinding.

South African Braised Lamb Skewers

South African cuisine is known for its fantastic flavor combinations, and the key ingredient to taking it over the top is chutney. You can look for the familiar import brand Mrs. Ball’s in your favorite supermarket, or you can cook a fresh chutney of onions, peppers, and apricots. The key is to nail that amazing blend of sweet, spicy, and savory.

Marinate the lamb in a mix of garlic, ginger, vinegar, chutney, curry powder, and cumin. Let it marinate overnight for best results. Skewer the lamb meat with large slices of onions and soaked apricots. The curry will give the finished kabobs a lovely golden glow.

Thai Peanut Satays

Game Day grilling should be easy and fun, and Thai satays are about as easy as it gets. You can marinate, skewer the meat, and make the dip the night before, so on the day of, all you need to do is throw them on the grill. Serve them with a Thai peanut sauce easily made with good-quality peanut butter, Thai chili sauce or Siracha, and lime juice.

Grilled Dessert Ideas

Don’t forget the sweet treats on Game Day. If you have a cast-iron skillet, it’s easy to cook down a simple cobbler. Place fresh fruit with some sugar and lemon juice in the pan, and once it has cooked down, you can cover it with your dough and continue baking. For an even easier option, make a crumble with oats, flour, butter, and brown sugar instead.

Many fruits are great on the grill. Brazilian Grilled Pineapple is a great dish to start with; it’s simply grilled pineapple spears that are tossed in brown sugar and cinnamon before hitting the heat. The sugar caramelizes fast and adds a spectacular flavor.