This is a list of notable spit-roasted foods, consisting of dishes and foods that are
roasted on a
rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Spit-roasting typically involves the use of
indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat.[1] When cooking meats, the nature of the food constantly revolving on a spit also creates a self-
basting process.[1] Spit roasting dates back to
ancient times, and spit-roasted fowl and game "was common in ancient societies".[2][3]
Cabrito al pastor – a northern Mexican dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit
Cağ kebabı – a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's
Erzurum Province
Doner kebab – seasoned meat stacked in the shape of an inverted cone is turned slowly on a rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks.
Gyros – a Greek dish made from meat cooked on a vertical rotisserie
Inihaw – a general Filipino term for grilled or spit-roasted meat or seafood
Lechon – a general Spanish term for whole spit-roasted pig common in Spain, Latin America, and the Philippines
Lechon manok – a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce).
Méchoui – a dish in North African cuisine consisting of a whole sheep or a lamb spit-roasted on a barbecue.
Mutzbraten – an eastern Thuringia and western Saxony dish of meat from the shoulder or pig`s back, seasoned with salt, pepper and marjoram, marinated and cooked in birch wood smoke on so-called Mutzbraten stands.
Paksiw na lechon – a Filipino dish consisting of leftover spit-roasted pork (
lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water.[5][6]
Rotisserie chicken – a chicken dish cooked on a rotisserie, whereby the chicken is placed next to the heat source to cook it[7]
Pollo a la Brasa – a common dish of Peruvian cuisine and one of the most consumed in Peru, it is a rotisserie chicken dish that is a Peruvian version of pollo al spiedo.[8][9]
Kürtőskalács – a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the
Székely Land, and popular in Hungary and Romania[11][12]
^
abFamularo, J. (1992).
The Joy of Grilling. Joy of Cooking Series. Barron's Educational Series, Incorporated. p. 219.
ISBN978-0-8120-4703-5. Retrieved January 25, 2019.