Spit-cooked foods

Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Hindi and Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East.

Shawarma (; ) is a Middle Eastern dish that originated during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Israel and the Greater Middle East.

Turkish dish

Gyros, sometimes anglicized as a gyro (; , ), 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. In Greece and Cyprus, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are sometimes used in other countries.

piglet fed on its mother's milk

thumb|upright=1.35|Rotisserie chicken cooking on a horizontal rotisserie

Mexican dish

thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.

generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven

common Peruvian rotisserie chicken dish, originating in Lima in the 1950s

whole seasoned chicken roasted in a rotisserie machine

Turkish meal

thumb|Sajji being cooked in Balochistan, Pakistan

mealtime event roasting a whole pig and the pork dish