16 Exotic Super Bowl Recipes With Global Flavors

Are you ready to take your Super Bowl party to the next level? You’re likely unaware that global flavors can elevate your celebration, making it a unique experience for your guests.

From spicy Korean BBQ to flavorful Moroccan dishes, the possibilities are endless.

Get ready to discover 16 exotic recipes that will transform your Super Bowl party, including Korean BBQ Tacos and Moroccan Lamb Kofta Skewers.

These recipes are special because they bring a taste of adventure to your table, making your party truly unforgettable. Your guests will love the exciting flavors and variety of dishes you’ll be serving.

Korean BBQ Tacos Recipe

Korean BBQ Tacos combine spicy Korean BBQ with traditional Mexican tacos.

Ingredients

• 1 lb beef, sliced
• 1/2 cup Korean BBQ sauce
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 8-10 corn tortillas
• 1/4 cup crumbled kimchi
• Salt and pepper to taste

Instructions

1. Marinate the beef in Korean BBQ sauce for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat.
3. Cook the beef for 3-4 minutes per side, or until cooked to desired doneness.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by placing cooked beef onto a tortilla and topping with green onions, cilantro, and kimchi.
6. Serve immediately and enjoy.

Jamaican Jerk Chicken Wings

Spicy Jerk seasoned chicken wings with a Caribbean twist.

Ingredients

• 2 pounds chicken wings
• 1/4 cup jerk seasoning
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chopped scallions

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together jerk seasoning, soy sauce, brown sugar, lime juice, garlic, and ginger.
3. Add the chicken wings to the bowl and toss to coat evenly.
4. Line a baking sheet with aluminum foil and spray with cooking spray.
5. Arrange the chicken wings on the baking sheet in a single layer.
6. Bake for 30-35 minutes or until cooked through.
7. Sprinkle with chopped scallions and serve hot.

Indian Butter Chicken Sliders

Indian Butter Chicken Sliders are a twist on traditional Indian cuisine with tender chicken and rich flavors.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons tomato sauce
• 2 tablespoons chopped fresh cilantro
• 4 hamburger buns
• Lettuce, tomato, and red onion for topping

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, cayenne pepper, salt, and black pepper.
2. Add the chicken breast to the bowl and mix until the chicken is well coated with the yogurt mixture.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat a grill or grill pan to medium-high heat and cook the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
5. While the chicken is cooking, melt 1 tablespoon of butter in a small saucepan over medium heat.
6. Add the tomato sauce to the saucepan and stir to combine with the melted butter.
7. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
8. Brush the sliced chicken with the remaining 1 tablespoon of butter and stir in the tomato sauce mixture.
9. Warm the hamburger buns by wrapping them in foil and heating them in the oven for a few minutes.
10. Assemble the sliders by placing a few slices of the chicken onto each bun, followed by a spoonful of the tomato sauce mixture, and topping with lettuce, tomato, and red onion.

Moroccan Lamb Kofta Skewers

Moroccan Lamb Kofta Skewers are flavorful and spicy appetizers.

Ingredients

• 1 pound ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 10 wooden skewers

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine lamb, breadcrumbs, onion, parsley, garlic, cumin, smoked paprika, salt, and pepper.
3. Mix well with hands until just combined.
4. Divide the mixture into 10 equal parts and shape each part into a ball.
5. Thread each ball onto a skewer, flattening slightly into an oval shape.
6. Brush the skewers with olive oil.
7. Grill the skewers for 4-5 minutes per side, or until cooked through.
8. Serve hot with your favorite dipping sauce.

Japanese Teriyaki Beef Skewers

Grilled Japanese Teriyaki Beef Skewers are a sweet and savory Super Bowl party favorite.

Ingredients

• 1 pound beef sirloin, cut into bite-sized pieces
• 1/2 cup teriyaki sauce
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons grated ginger
• 1 teaspoon garlic, minced
• 10 bamboo skewers
• Sesame seeds and chopped scallions for garnish

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic.
3. Add the beef to the bowl and toss to coat with the marinade.
4. Thread the marinated beef onto the bamboo skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes, turning occasionally, or until the beef is cooked to desired doneness.
6. Garnish with sesame seeds and chopped scallions.
7. Serve immediately and enjoy.

Thai Green Curry Chicken Dip

A creamy and spicy dip with Thai flavors, perfect for Super Bowl parties.

Ingredients

• 1 cup cooked chicken
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Thai green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a blender or food processor, combine chicken, mayonnaise, sour cream, curry paste, fish sauce, lime juice, honey, salt, and pepper.
3. Blend until smooth and creamy.
4. Transfer the mixture to a baking dish and sprinkle with chopped cilantro.
5. Bake for 20-25 minutes or until the dip is warm and slightly golden brown.
6. Serve with tortilla chips or pita bread.

Brazilian Grilled Steak Empanadas

Brazilian Grilled Steak Empanadas combine grilled steak and spices in a flaky pastry.

Ingredients

• 1 package empanada dough
• 1.5 lbs grilled steak, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten
• 1 tablespoon water
• Vegetable oil for brushing

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together steak, onion, garlic, cumin, paprika, salt, and pepper.
3. Roll out empanada dough to 1/8 inch thickness.
4. Cut out circles of dough using a cookie cutter or the rim of a glass.
5. Place a tablespoon of steak mixture in the center of each dough circle.
6. Brush edges with beaten egg and fold dough in half to form a triangle or circle.
7. Press edges together to seal empanada.
8. Brush tops with vegetable oil and cut a small slit in the top to allow steam to escape.
9. Place empanadas on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes or until golden brown.
11. Serve warm and enjoy.

Chinese Five-Spice Pork Belly Buns

Soft and fluffy buns filled with flavorful pork belly.

Ingredients

• 2 pounds pork belly
• 1/4 cup brown sugar
• 2 tablespoons Chinese five-spice powder
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 4 cups all-purpose flour
• 1 teaspoon instant yeast
• 1/4 cup warm water
• Sesame seeds and chopped scallions for garnish

Instructions

1. In a small bowl, mix together brown sugar, Chinese five-spice powder, soy sauce, and rice vinegar.
2. Rub the spice mixture all over the pork belly, making sure to coat it evenly.
3. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium heat.
4. Sear the pork belly until browned on all sides, about 5 minutes per side.
5. Transfer the pork belly to a baking sheet and roast in a preheated oven at 300°F for 2 hours.
6. While the pork is cooking, combine flour, yeast, and warm water in a large mixing bowl.
7. Knead the dough for 10 minutes until it becomes smooth and elastic.
8. Divide the dough into 8 equal pieces and roll each piece into a ball.
9. Flatten each ball into a disk using a rolling pin.
10. Slice the roasted pork belly into thin strips.
11. Place a few strips of pork belly onto the center of each dough disk.
12. Fold the dough over the filling to form a bun and press the edges together to seal.
13. Brush the tops of the buns with the remaining 1 tablespoon of vegetable oil.
14. Bake the buns in a preheated oven at 400°F for 15-20 minutes, or until golden brown.
15. Garnish with sesame seeds and chopped scallions before serving.

Mexican Chili Con Carne Fries

Spicy Mexican chili con carne fries perfect for Super Bowl parties.

Ingredients

• 2 pounds ground beef
• 1 large onion
• 3 cloves garlic
• 1 red bell pepper
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 1 can kidney beans
• 1 bag frozen french fries
• Shredded cheese
• Sour cream
• Salsa

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook the frozen french fries according to package instructions.
3. In a large skillet, cook the ground beef over medium-high heat until browned.
4. Add the onion, garlic, and red bell pepper to the skillet and cook until the vegetables are softened.
5. Stir in the chili powder, cumin, and cayenne pepper and cook for 1 minute.
6. Add the diced tomatoes and kidney beans to the skillet and bring to a simmer.
7. Reduce heat to low and let the chili simmer for 10 minutes.
8. To assemble the dish, place the cooked french fries in a serving dish, top with the chili con carne, and sprinkle with shredded cheese.
9. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
10. Serve hot with sour cream and salsa.

Greek Stuffed Grape Leaves

Tender grape leaves wrapped around a flavorful Greek filling, perfect for Super Bowl gatherings.

Ingredients

• 20 grape leaves
• 1 cup cooked rice
• 1 cup ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried mint
• Salt and pepper to taste
• 2 tablespoons lemon juice

Instructions

1. Start by preparing the grape leaves, rinsing them in cold water and removing the stems.
2. In a large bowl, combine the cooked rice, ground beef, chopped onion, garlic, olive oil, dried mint, salt, and pepper, and mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you, and place a tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package, repeating with the remaining leaves and filling.
5. In a large pot, combine the stuffed grape leaves, seam-side down, in a single layer, and add enough water to cover them.
6. Bring the water to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the grape leaves are tender.
7. Serve the grape leaves warm, with a squeeze of lemon juice.

Peruvian Ceviche Nachos

Peruvian Ceviche Nachos combine fresh seafood with crunchy tortilla chips.

Ingredients

• 1 pound mixed seafood
• 1/2 cup freshly squeezed lime juice
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 1 bag tortilla chips
• Salt and pepper to taste
• 1 avocado, diced
• 1 tomato, diced

Instructions

1. In a large bowl, combine mixed seafood, lime juice, red onion, cilantro, and jalapeño pepper.
2. Let it marinate in the refrigerator for at least 30 minutes.
3. Arrange tortilla chips in a single layer on a large serving platter.
4. Spoon the seafood mixture over the tortilla chips.
5. Top with diced avocado and tomato.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Spanish Paella Croquettes

Spanish Paella Croquettes are crispy fried balls filled with savory paella ingredients.

Ingredients

• 1 cup cooked paella
• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs
• 1/4 cup grated Manchego cheese
• 1 egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Instructions

1. In a large bowl, mash the cooked paella using a fork or a potato masher until it’s well broken down.
2. In a separate bowl, mix together the flour, breadcrumbs, Manchego cheese, smoked paprika, salt, and pepper.
3. Add the dry ingredients to the paella and stir until well combined.
4. Add the beaten egg and chopped parsley to the paella mixture and stir until a dough forms.
5. Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld.
6. When ready to fry, heat the olive oil in a deep frying pan to 350°F.
7. Using a small ice cream scoop or spoon, form the paella dough into small balls, about 1 1/2 inches in diameter.
8. Fry the paella balls in batches until golden brown, about 3-4 minutes per batch.
9. Remove the fried croquettes from the oil with a slotted spoon and drain on paper towels.
10. Serve the Spanish Paella Croquettes hot and enjoy!

Middle Eastern Falafel Wrap Bar

Crispy falafel, creamy tahini sauce, and fresh vegetables come together in a flavorful Middle Eastern-inspired wrap.

Ingredients

• 1 cup dried chickpeas
• 2 cloves garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped scallions
• 2 tablespoons olive oil
• 4 pita breads
• Tahini sauce
• Lettuce
• Tomatoes
• Pickled turnips

Instructions

1. Soak the chickpeas in water for at least 8 hours or overnight, then drain and rinse them.
2. Preheat the oven to 375°F (190°C).
3. In a food processor, combine the chickpeas, garlic, parsley, cilantro, cumin, paprika, cayenne pepper, salt, and black pepper, and process until coarsely chopped.
4. Using your hands, shape the mixture into small patties, about 1 1/2 inches (3.8 cm) in diameter and 1/2 inch (1.3 cm) thick.
5. Place the patties on a baking sheet lined with parchment paper, brush with olive oil, and bake for 20-25 minutes, flipping halfway through.
6. Warm the pita breads by wrapping them in foil and heating them in the oven for 5 minutes.
7. Assemble the wraps by spreading tahini sauceach pita, on e then adding a few falafel patties, lettuce, tomatoes, pickled turnips, and scallions.
8. Serve immediately and enjoy.

Vietnamese Banh Mi Sandwiches

Vietnamese Banh Mi Sandwiches are a twist on traditional subs with pickled veggies and spicy mayo.

Ingredients

• 1 lb pork or chicken
• 1/4 cup mayonnaise
• 1/4 cup sriracha
• 1/4 cup pickled carrots and daikon
• 1/4 cup cucumber
• 1/4 cup cilantro
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tsp ground black pepper
• 4 crusty baguettes
• 2 tbsp unsalted butter

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, whisk together mayonnaise and sriracha.
3. Slice the baguettes in half and spread a layer of the spicy mayo on each half.
4. Grill the pork or chicken until cooked through, then slice into thin strips.
5. Assemble the sandwiches by layering the grilled meat, pickled carrots and daikon, cucumber, and cilantro.
6. Drizzle the tops with soy sauce and fish sauce.
7. Season with black pepper to taste.
8. Serve immediately and enjoy.

Ethiopian Spicy Chicken Tibs

Spicy Ethiopian chicken dish made with sautéed chicken and onions.

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 medium onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil.
5. Add the sliced onions and cook until they are softened and lightly browned, about 5 minutes.
6. Add the garlic, ginger, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet and cook for 1 minute.
7. Add the cooked chicken back to the skillet and stir to combine with the onion mixture.
8. Cook for an additional 2-3 minutes, until the chicken is fully coated with the spice mixture.
9. Stir in the lemon juice and cook for 1 minute.
10. Garnish with chopped cilantro and serve hot.

Cuban Mojo Pork Quesadillas

Cuban Mojo Pork Quesadillas combine tender pork with zesty Cuban flavors in a crispy tortilla.

Ingredients

• 1 pound pork shoulder
• 1/4 cup mojo marinade
• 4 large tortillas
• 1 cup shredded cheese
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together mojo marinade and pork shoulder, letting it marinate for at least 30 minutes.
3. Heat olive oil in a large skillet and cook the pork until browned, about 5 minutes.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the quesadillas by placing a portion of the cooked pork onto half of each tortilla, followed by cheese, onion, and cilantro.
6. Fold the tortillas in half and cook in the oven for 10-12 minutes or until the cheese is melted and the tortillas are crispy.
7. Serve hot and enjoy.

Conclusion

You’re just a taste away from elevating your Super Bowl party with these 16 exotic recipes. Will you dare to try the spicy Ethiopian Chicken Tibs or play it safe with Indian Butter Chicken Sliders? The culinary world is yours to explore, but be warned: once you take a bite, there’s no turning back from the flavor frenzy that awaits.