List_of_spit-roasted_foods

List of spit-roasted foods

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 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]

Preparation of méchoui on a spit, which consists of using a whole lamb

Spit-roasted foods

Doner kebab on a vertical spit
A kürtőskalács spit cake cooking on a spit roast
  • Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.[4]
  • 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.[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]
  • 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.[10]
  • Spit cake – a European cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit
  • Suckling pig – traditionally cooked whole, often roasted, in various cuisines, and sometimes cooked on a rotisserie

See also

References

  1. [1]
    Famularo, J. (1992). The Joy of Grilling. Joy of Cooking Series. Barron's Educational Series, Incorporated. p. 219. ISBN 978-0-8120-4703-5. Retrieved January 25, 2019.
  2. [2]
    Katz, S.H.; Weaver, W.W. (2003). Encyclopedia of Food and Culture: Obesity to Zoroastrianism. Index. Scribner library of daily life. Scribner. p. 206. ISBN 978-0-684-80565-8. Retrieved January 25, 2019.
  3. [3]
    Walker, H. (1997). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Oxford Symposium on food & cookery. Prospect Books. p. 247. ISBN 978-0-907325-79-6. Retrieved January 25, 2019.
  4. [4]
    "The Lebanese connection". Los Dos Cooking School. Archived from the original on April 26, 2016. Retrieved January 24, 2019.
  5. [5]
    Posadas, J. (2011). Etiquette Guide to the Philippines: Know the Rules that Make the Difference!. Tuttle Publishing. p. pt44. ISBN 978-1-4629-0046-6. Retrieved January 24, 2019.
  6. [6]
    Roces, A.R. (1978). Filipino Heritage: The Spanish colonial period (17th. Filipino Heritage: The Making of a Nation. Manila: Lahing Pilipino Pub. p. 1153. Retrieved January 24, 2019.
  7. [7]
    Raichlen, S. (2011). How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook. Workman Publishing Company, Incorporated. p. 211. ISBN 978-0-7611-7041-9. Retrieved January 25, 2019.
  8. [8]
    Brenes, E.R.; Haar, J. (2012). The Future of Entrepreneurship in Latin America. International Political Economy Series. Palgrave Macmillan. pp. 248–252. ISBN 978-0-230-27918-6.
  9. [9]
    Martinez, D. (2010). Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin. Atria Books. pp. 71–72. ISBN 978-1-4391-9932-9.
  10. [10]
    Nilsson, Maia Brindley (11 June 2011). "Top ten Swedish foods to remember". The Local (Sweden). Retrieved 9 February 2015.
  11. [11]
    "Kövi Pál, Transylvanian Feast (1980)" (PDF).
  12. [12]
    Cursa intre Romania si Ungaria pentru a inregistra Kurtos Kalacs la UE. “Lovitura” data de vecinii maghiari
  13. [13]
    Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing Company. p. 347. ISBN 978-0-7611-4801-2. Retrieved January 24, 2019.

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