Introduction
Do you want to know one of the things we love about rotisserie cooking? It is one of the oldest and most universal methods of preparing food. Early records show that it became popular in medieval times. As methods of mechanising the rotisserie developed, that popularity grew, with the term rotisserie being coined in Paris, France, in the mid-15th century.
The real appeal to us lies in the simplicity. The slow, even cooking transforms meat into that tender, melt-in-your-mouth texture revered by cooks and gourmands worldwide. The open flames and natural focal point we associate with rotisserie events summon notions of warmth, community, and celebration. This article will look at how different cultures across the globe have their own take on rotisserie cooking. You don’t have to look far afield to see plenty of evidence showcasing this cooking method’s diversity.
Argentinian Asado
Overview
Argentinian Asado takes its name from the Spanish verb, Asar, meaning to grill, and originates from the colonisation of Argentina in the 16th century. As you’ll be familiar with if you’ve read any of our previous articles, this tends to mean more than just a cooking technique; it’s an event! As we see in similar techniques all over the world, Asado are occasions that are known for bringing families and friends together. Providing a space to enjoy a variety of meats cooked over fire.
Techniques
In traditional Asado, the focus is very much on using whole animals like lamb or pig or large cuts such as beef ribs. The Argentinian method respects all the cuts of meat, and they have a specific manner of carving and serving. In the cooking method, the meats are mounted on an asado cross (“parrilla”) and then slowly roasted over wood-fired flames. When it comes to Asado, Argentinians like their meat well-cooked. The prolonged cooking time, of course, heightens the anticipation! This method emphasizes natural flavours, requiring patience and skill to achieve the perfect cook without drying the meat out beyond recognition.
Key Flavours
Salt is king here. Leaning on salt as the dominant seasoning lets the meat speak for itself. Our long-term favourite, Chimichurri sauce is a classic partner in crime too. This is made with parsley, garlic, vinegar, and olive oil. This quintessential Argentinian Asado accompaniment adds that spark of freshness and a welcome burst of flavour to balance the salty meats.
Brazilian Churrasco
Overview
Based on where Asado comes from, it should come as no surprise that the word Churrasco originates in Portuguese. If you’re a fan of BBQ culture, then you are no stranger to what Brazilian Churrasco can bring to the table. Harnessing Brazilian vibes and cultural flare, various cuts of meat are cooked on large skewers over open flames. This method originated in the Pampas region, south of Brazil and was a staple of the gauchos (cowboys) that then got adopted Brazil-wide.
Techniques
The world is your oyster here with pretty much every meat group represented! Beef, pork, chicken, and sausages are threaded onto the skewers and then rotated over charcoal or wood embers. This is a low and slow method, and it ensures that all-important even-cooking that guards the meat’s natural juices.
Key Flavours
The smoky, juicy cuts can define Brazilian Churrasco. It is often served with farofa (toasted cassava flour mash), potato salad and rice are favourites, and a tangy vinaigrette sauce. Garlic and paprika (much like in Portuguese cuisine) sing the loudest song here.
Peruvian Rotisserie Guinea Pigs (Cuy)
Overview
Ok, hear us out; we’re not talking about chucking your family pet on the spit. In the Andes, guinea pig (cuy) is a traditional dish based on animals raised there for eating during special celebrations and rituals. It’s a delicacy that has been prepared for centuries. And who are we to judge? I refer you to rabbit and horse being eaten regularly in France.
Techniques
Cuy is seasoned with warm, earthy spices like cumin, garlic, and local herbs. It is then cooked whole on horizontal spits over open flames. Doing it this way creates crispy skin and tender meat.
Key Flavours
The result is a wonderfully spiced and tasty meat. The classic sides are potatoes and corn—staples of Peruvian cuisine, which is no surprise given that potatoes, as we in the Western world know them, came from the Andes, and corn was imported from its home in Mexico all throughout South America many centuries ago.
Middle Eastern Shawarma
Overview
Shawarma, an absolute street food icon, features thinly sliced meat cooked on vertical rotisseries. Its popularity spans the Middle East and beyond. You’ve all seen kebab shops offering vertical kebabs, but you must try shawarma if you consider yourself a late-night kebab afficionado. You won’t look back.
Techniques
Marinated layers of meat, such as beef, lamb, or chicken, are stacked hard and tight onto vertical rotisseries that turn against a heat source. The outer layer cooks to perfection, and thin, delicious, crispy slices are shaved off for serving, leaving the next layer to get the same direct heat treatment.
Key Flavours
This is where it comes to life; otherwise, it is just another form of kebab. Warming spices like cumin, turmeric, and cardamom create the rich, aromatic marinade. Shawarma is typically served in generous flatbreads with some fresh vegetables (iceberg lettuce, tomatoes, cucumber – no need to go fancy), some whole chilli pickles, and the most important bit….. The tahini sauce. There are a hundred ways to make this, but tahini, lemon juice, garlic, and yoghurt provide the base. You can take it from there.
Mediterranean Greek Gyros
Overview
Gyros are a Greek staple, showcasing seasoned meat cooked on vertical rotisseries. They are a popular street food and a symbol of Mediterranean cuisine.
Techniques
Pork or chicken (sometimes beef or lamb) is marinated with lemon, oregano, and garlic—all the tastes of Greece. As the outer layers cook, thin slices are shaved off for serving—similar to the shawarma method but with vastly different texture and taste.
Key Flavours
The cleansing element of tzatziki sauce, a tangy mix of yogurt, cucumber, and garlic, hugely complements the marinade’s Mediterranean herbs and spices. We’ve waxed lyrical about tzatziki; honestly, you could serve it with almost anything! Gyros are typically wrapped in pita bread with tomatoes and onions. And if you’re feeling like recreating a takeaway experience – you could put some fries in there, too. Some places put hummus or tahini sauce in there, if you’re doing an event, why not have all on offer and let people build their own?
French Rôtisserie
Overview
As we said before, France is one of the originators of this method. Their cuisine relies on quality ingredients and minimal faff in recipes like this, which we love. In France, rôtisserie cooking is synonymous with rustic yet refined cuisine. Markets and restaurants (even in the sticks) often feature rows of chickens rotating over flames. France is probably the birthplace of chicken and chips. Sorry, Australia and the USA. Someone got there first.
Techniques
Whole chickens or game birds are basted with butter or drippings during cooking. Potatoes placed beneath the spits absorb the flavourful drippings, creating a delicious side dish.
Key Flavours
Herbs de Provence, garlic, and butter infuse the meat with classic French flavours. The technique celebrates simplicity and quality ingredients.
South African Braai and Sosaties
Overview
Braai is a South African tradition that brings people together around open coals. Sosaties, a type of skewered meat, often feature in these gatherings.
Techniques
Sosaties are marinated in apricot, curry, garlic, and vinegar, then grilled or cooked on rotisseries. Whole lambs or chickens are also commonly prepared rotisserie-style for celebrations.
Key Flavours
The marinades’ sweet and tangy notes, combined with smoky flavors from the coals, define South African rotisserie cooking.
Comparative Section: Commonalities and Variations
Across cultures, rotisserie cooking shares common traits: slow, even cooking that locks in juices and flavours. It’s a moment for friends and family to come together and argue about who did it better or what herbs and spices might work better next time.
However, variations abound. Techniques range from vertical rotisseries to open-fire methods. Seasonings and accompaniments reflect regional tastes, from the simple salt of Argentinian Asado to the complex marinades and sauces of Middle Eastern shawarma.
Modern rotisserie equipment has made these traditional techniques accessible in home kitchens, allowing food enthusiasts to experiment with global flavours with less risk and prep.
Conclusion
Rotisserie cooking’s diversity and richness are a testament to human ingenuity and love for food. Whether it’s the communal joy of a South African braai or the street food allure of Greek gyros, this cooking method brings people together in celebration.
Why not try incorporating some of these global rotisserie recipes into your kitchen? You’ll not only get to enjoy some incredible flavours, but you’ll also share in a tradition that spans continents and centuries.
