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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
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 method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.
In Classical Greece, a small spit or skewer was known as ὀβελίσκος (obeliskos), [7] and Aristophanes mentions such skewers being used to roast thrushes. [8] The story is often told of medieval Middle Eastern soldiers - usually Turkish or Persian, depending on the storyteller – who cooked meat skewered on their swords. [9] [10]
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
The term "spiedie" is derived from the Italian: spiedo meaning spit. [1] The regional dish called spiedini or spidducci in Abruzzo , Italy, most closely resembling spiedie, uses cubes or balls of goat meat, lamb, chicken or beef on a skewer.
Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side. Put the vegetables and bay leaves in the bottom of a roasting dish.
4. Wagyu Beef – Wolfgang Puck. The most prized of all steaks — "the Rolls-Royce of beef” — Japanese Wagyu seems to be adored by everyone — or at least everyone who can afford it.
Chicken is common, and lamb or beef may be found more rarely. [citation needed] Typical American mass-produced gyros are made with finely ground beef mixed with lamb. [21] For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed.