This is alist of notable spit-roasted foods, consisting of dishes and foods that areroasted on arotisserie, 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 ofindirect 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 toancient times, and spit-roasted fowl and game "was common in ancient societies".^[2][3]

• Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought byLebanese 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'sErzurum 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 ofIdar-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 ofOttoman 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

• Baumkuchen – a German variety of spit cake
• Kürtőskalács – a spit cake specific to Hungarian-speaking regions in Romania, more predominantly theSzékely Land, and popular in Hungary and Romania^[11][12]
  • Baumstriezel – a similar pastry to Kürtőskalács originating from theSaxon 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

• 
  Baumkuchen being prepared on a rotisserie
• 
  Cağ kebabı
• 
  Obersteiner Spießbraten
• 
  Rotisserie chicken
• 
  Shawarma in Lebanon, 1950
• 
  Siu mei – roasted goose (top left), chicken (top right) and pork (bottom)
• 
  Spanferkel, a spit-roastedsuckling pig in German cuisine^[13]

• 
  Several national variants ofspit cakes

• List of barbecue dishes
• List of cooking techniques
• List of kebabs
• List of meat dishes
• List of smoked foods
• Pig roast
• Category:Skewered foods

• Alcock, J.P. (2006).Food in the Ancient World. Food through history. Greenwood Press. p. 104.ISBN 978-0-313-33003-2. RetrievedJanuary 25, 2019.
• Montanari, M.; Brombert, B.A. (2015).Medieval Tastes: Food, Cooking, and the Table. Arts and Traditions of the Table: Perspectives on Culinary History. Columbia University Press. pp. 31–32.ISBN 978-0-231-53908-1. RetrievedJanuary 25, 2019.

• Media related toRotisserie at Wikimedia Commons

• Spit-cooked foods
• Lists of foods by type

• Articles with short description
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• Commons category link is on Wikidata