List of spit-roasted foods
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This is a list of notable spit-roasted foods, consisting of dishes and foods that are
roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...
on a
rotisserie Rotisserie, also known as spit-roasting, 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. This metho ...
, 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. When cooking meats, the nature of the food constantly revolving on a spit also creates a self- basting process. Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies".


Spit-roasted foods

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Al pastor (from Spanish, "shepherd style"), is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in throughout Mexico. The method of preparing and cooking is ...
– a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. * Cabrito al pastor – A northern Mexico 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 Gyros—in some regions, chiefly North America, anglicized as a gyro (; el, γύρος, yíros/gyros, turn, )—is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with ingredients such a ...
– a Greek dish made from meat cooked on a vertical rotisserie *
Inihaw Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...
- 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 Méchoui ( ar, مشوي}) or ''Meshwi'' is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word ''šawā'' (, "grilling, roasting"). This dish is very popular in North Africa. In Algeria a ...
– a dish in North African cuisine consisting of a whole sheep or a lamb spit-roasted on a barbecue. * Obersteiner Spießbraten – a culinary specialty of Idar-Oberstein, Germany consisting of a rolled roast using beef or pork neck. * 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. *
Rotisserie chicken Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used by using adjustable infrared heat. These type ...
– a chicken dish cooked on a rotisserie, whereby the chicken is placed next to the heat source to cook it :* 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. * Shawarma – a Middle Eastern meat preparation based on the doner kebab of
Ottoman Turkey The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) ...
* Siu mei – the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. *
Spettekaka Spettekaka or spettkaka (''spiddekaga'' in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name me ...
– a local dessert in some southern areas of Sweden, the name means "cake on a spit", which describes its method of preparation. *
Spit cake A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are assoc ...
– a European cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit :* Baumkuchen – a German variety of spit cake :*
Kürtőskalács (; sometimes improperly rendered as ''Kurtosh Kolach''; ro, Colac/Cozonac secuiesc; german: Baumstriezel) is a spit cake specific to Hungarians from Hungary, more specifically the Székelys. Originally popular in the Hungarian-speaking region ...
– a spit cake specific to Hungarian-speaking regions in Romania, more predominantly the Székely Land, and popular in Hungary and Romania :** Baumstriezel – a similar pastry to Kürtőskalács originating from the Saxon communities of Transylvania :** Trdelník – a spit cake similar to Kürtőskalács popular in Slovakia and Czechia :*
Šakotis Lithuanian šakotis or raguolis ("tree cake"; literally "branchy"), Polish sękacz, Belarusian bankukha ( be, банкуха)Suckling pig – traditionally cooked whole, often roasted, in various cuisines, and sometimes cooked on a rotisserie


Gallery

File:Baumkuchen Feuer.jpg, Baumkuchen being prepared on a rotisserie File:Cağkebabı5.jpg, Cağ kebabı File:Obersteiner Spiessbraten.jpg, Obersteiner Spießbraten File:Donauinselfest2007 Grillhendl.jpg,
Rotisserie chicken Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used by using adjustable infrared heat. These type ...
File:Restauranthouder bij zijn shoarma spit, Bestanddeelnr 255-6509.jpg, Shawarma in Lebanon, 1950 File:HK SYP Ming Sing 60402 16.jpg, Siu mei – roasted goose (top left), chicken (top right) and pork (bottom) File:Ganzes Spanferkel.jpg, ''Spanferkel'', a spit-roasted suckling pig in German cuisine
File:Spettekaka Trdelník Prügelkrapfen Baumstriezel Kürtőskalács Raguolis Baumkuchen Kürtősfánk.jpg, Several national variants of
spit cake A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are assoc ...
s


See also

*
List of barbecue dishes This is a list of barbecue dishes, comprising barbecued dishes and foods, along with those that are often barbecued. Barbecue foods * * * * . It is also a term used both for a range of barbecue techniques and the social event of having ...
* List of cooking techniques * List of kebabs *
List of meat dishes This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, whic ...
*
List of smoked foods This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ...
* Pig roast * :Skewered foods


References


Further reading

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External links

* {{Spit cake Spit-roasted foods