List of spit-roasted foods

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. 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

 * Al pastor – 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 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.
 * 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 – 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
 * 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 – 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 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 – 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 – a Polish-Lithuanian traditional spit cake


 * Suckling pig – traditionally cooked whole, often roasted, in various cuisines, and sometimes cooked on a rotisserie