List of spit-roasted foods

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

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]

^ ^a ^b Cite error: The named reference Famularo 1992 was invoked but never defined (see the help page).
^ 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.
^ 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.

[Famularo_1992-1] Cite error: The named reference Famularo 1992 was invoked but never defined (see the help page).

[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] 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.

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