In general, meat processing in Indonesia is undertaken in various ways and often uses excessive heat which can lead to the formation of benzo (a) pyrene (BaP) compound that can harm public health. The aim of this study was to reduce the content of BaP in grilled buffalo meat by treating different types of meat and grilling time compared to buffalo meat without marinating. This study was conducted using a factorial randomized block design with 2 factors and 3 replications: (1) type of meat; buffalo and beef combined with marinade, (2) grilling time; 10, 20, 30 minutes. Marinated meat samples had a higher antioxidant capacity than unmarinated meat samples. Grilling time affected the level of BaP content produced. This study indicated that samples of marinated buffalo meat had lower BaP content than samples of marinated beef and unmarinated buffalo meat. Meanwhile, the increase in the duration of grilling led to an increase in the content of BaP in both types of meat. The conclusion of this study is that the use of the marinade in buffalo meat and grilling time of 10 minutes can inhibit the formation of the highest BaP compound in grilled buffalo meat.