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On the spit — 11 delicious homemade recipes

The spit for cooking meat is one of humanity's most ancient inventions. It's a thick rod that large pieces of meat or a whole carcass are skewered onto, set over a heat source, and cooked while being turned evenly. Read on...
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Popular recipes

Chicken on a spit in brine
114 kcal
10 hours
Chicken on a spit in brine
Prepare delicious meat for gatherings with guests in the fresh air! A great
Whole chicken in mayonnaise in foil on coals
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Whole chicken in mayonnaise in foil on coals
The golden skin of this chicken incredibly excites the appetite! You are in
Grilled duck
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Grilled duck
Grilled duck will make any table festive! Grilled duck always makes our table
Grilled duck on a spit
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Grilled duck on a spit
Very unusual, non-standard, interesting, colorful. The recipe is interesting for
Quail on a spit in honey marinade
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Quail on a spit in honey marinade
Are there quails? Cook them delicious on a spit - you'll lick your fingers!
Piglet on a spit
263 kcal
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Piglet on a spit
For a big feast, roast a whole pig on a spit! Guests will appreciate it!
Lamb on a spit
167 kcal
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Lamb on a spit
The perfect dish for a holiday in nature is fried young lamb! A very tasty dish.
Grilled chicken in the oven on a spit whole with a crust
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Grilled chicken in the oven on a spit whole with a crust
Very tasty, rosy, bright, festive! If your oven is equipped with a grill and a
Chicken on a spit in the oven in Georgian
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Chicken on a spit in the oven in Georgian
The magical taste of this dish will be remembered for a long time! Arkady and
Roast rabbit on a spit
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Roast rabbit on a spit
Delicious and fragrant rabbit meat, grilled on a spit! Prepare it!
Grilled meat on a spit
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Grilled meat on a spit
A great recipe will especially appeal to your men! Daria ☼ Recipe author
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The spit — its history and dish recipes

Spit recipes are extremely simple. You need a bonfire or a fireplace, a wood-burning stove, or an oven with this option. Choosing which animal to cook at home is purely a matter of taste, as well as the space you have available. We cook chicken and duck at home, but lamb... that's a straight road out to nature or the country house. Horizontal spits outnumber vertical ones. Yet the latter are the ideal choice for a delicious shawarma. Since ancient times people dug pits, lit a fire in them, and — once the embers were ready — set up poles with skewered tenderloin. They'd turn it long and lovingly, cut thin slices, wrap it in pita with vegetables and herbs — now that was a feast.
Milk-fed lamb on a spit over a campfire is good. The key is to butcher it properly, rub it with fat, and roast it evenly. Half an hour before it's done, salt it and brush it with spices. If it comes out dry, drizzle it with melted tail fat (or butter).
For chicken and game, delicious stuffed versions are good. Fill the chicken with apples, grain, mushrooms, citrus, or offal. Salt, pepper, and herbs go on almost at the end. To check doneness, pierce it with a skewer. Pink juice — keep going; clear juice — call everyone to the table.