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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.
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.
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.
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.
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. [20] 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.
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.
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]