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A vertical rotisserie cooking Döner kebab Another style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically ...
Doner kebab (UK: / ˈ d ɒ n ər k ɪ ˈ b æ b /; US: / ˈ d oʊ n ər k ɪ ˈ b ɑː b /; Turkish: döner or döner kebap, pronounced [dœˈnæɾ keˈbɑp]), also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1]
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
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
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.
Gyrádiko (plural girádika) restaurants serve the popular Greek dish gyros.In Greece, gyros are typically prepared using spiced ground pork shoulder meat on a pita with tzatziki sauce, while in the United States, they are commonly prepared with ground lamb sliced from a vertical rotisserie spit.
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