9 Top Rotisserie Recipes for Your Favorite Meats (2024)

  • 01 of 09

    Peruvian Roasted Chicken

    9 Top Rotisserie Recipes for Your Favorite Meats (1)

    Along the East Coast of the United States, particularly in the Washington DC area, a culinary phenomenon was launched with this Peruvian roasted chicken recipe. Although this isn't a 100-percent traditional Peruvian recipe, the flavors are bold and the meat is juicy and tender.

    Marinate the whole chicken in cumin, paprika, garlic, oil, and lemon juice for at least 2 hours. If you have the time, leave the chicken in the marinade for longer, but no more than a day. Roast on your grill for 1 hour and 30 minutes and check the temperature for doneness (175 F in the thigh). Ready in 1 hour and 30 minutes plus 2 hours of marinating time.

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  • 02 of 09

    Bourbon Rotisserie Pork Roast

    9 Top Rotisserie Recipes for Your Favorite Meats (2)

    This Bourbon rotisserie pork roast gets a double dose of flavor. First, a rub soaks into the meat overnight before it hits the spit. Then once the meat is on the rotisserie, it is basted low and slow with an incredible sweet bourbon sauce.

    For this recipe, you need a 1-to-6 lb roast pork shoulder. To get the best results, the night before, apply a dry rub made from a mixture of sugar, peppercorns, mustard, paprika, garlic, and onion powder. A roasting time on the grill of 3.5 to 4 hours will give you a tender, perfectly cooked meat. Mop every 20 minutes with a mixture of bourbon, sugar, ketchup, mustard and corn syrup. Ready in 4 hours plus marinating time with the dry rub.

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  • 03 of 09

    Herb and Red Wine Rotisserie Leg of Lamb

    The wine and herb marinade for this leg of lamb enhances the natural flavors and gives the meat amazing moisture and flavor. Save some of the marinade for basting the leg while it cooks, and present to the dinner table a beautiful herb and red wine rotisserie leg of lamb that is tender inside with a crusty and chewy outer layer.

    You'll need a 7 lb leg of lamb, which you have to marinate for 2 hours in a mixture of olive oil, herbs, beef stock, seasonings, and several herbs and spices. Cook your lamb on the rotisserie spit for 20 to 30 minutes per pound. Rest the meat for 15 minutes before slicing. Ready in approximately 2 hours plus marinating time.

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  • 04 of 09

    Marinated Rotisserie Roast Beef

    9 Top Rotisserie Recipes for Your Favorite Meats (4)

    This flavorful and underrated cut of meat is a budget-friendly alternative for when you have many guests. Our eye of round roast cooked on the rotisserie spit is simply perfect. You'll end up with juicy meat that you can serve with potatoes and salad, or make it part of a sandwich bar with different sauces, vegetables, and types of bread. Everyone will love this marinated rotisserie roast beef!

    Make a marinade with oil, celery seeds, garlic, salt, thyme, pepper, rosemary, and sage. Leave the meat to rest in the fridge overnight and for up to a day. Roast for about 1 hour and 30 minutes, basting with a sauce made out of the cooked marinade. Rest the meat for 10 minutes and slice against the grain. Ready in 1 hour and 40 minutes plus the marinating time.

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    Continue to 5 of 9 below.

  • 05 of 09

    Rotisserie Prime Rib Roast

    9 Top Rotisserie Recipes for Your Favorite Meats (5)

    Boneless or not, this is one of the best ways to cook a prime rib. The self-basting of the rotisserie keeps it from drying out while the roast cooks to perfection; the meat you'll serve is tender, flavorful, and the perfect shade of pink. This preparation doesn't need to marinate; you just have to rub the meat with a combination of spices, herbs, olive oil, vinegar, and seasonings.

    Place the meat on the spit and cook until the internal temperature reaches 120 F for rare and 140 F for medium. This rotisserie prime rib roast is ready in 4 hours and 20 minutes for a 4-to-5 lb roast.

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  • 06 of 09

    Greek Marinated Leg of Lamb

    9 Top Rotisserie Recipes for Your Favorite Meats (6)

    Greeks know how to cook their lamb, and this recipe for Greek marinated leg of lamb is here to prove it. The classic herby Greek flavors hit all the right tastebud spots with this magnificent recipe. A zesty marinade of lemon juice, spices and herbs cover the meat for 6 hours. Once on the rotisserie spit, the leg cooks for approximately 2 hours, providing juicy inner meat and a crusty and delightful outer layer.

    Make a herby dressing with oregano, lemon juice, thyme, olive oil, salt, and pepper, and serve it on the side for guests to pour it on top of their meat. Ready in 2 hours and 25 minutes for a 4 lb leg.

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  • 07 of 09

    Rotisserie Turkey

    9 Top Rotisserie Recipes for Your Favorite Meats (7)

    Most people cook their holiday turkeys in the oven but don't miss out on the possibility of making a rotisserie turkey for your next family gathering. If you have sturdy and resistant rotisserie equipment, this is the recipe you were looking for.

    Mix seasonings and herbs and rub your turkey the night before. Leave to rest in the fridge. Stuff the turkey cavity with apples, onions and carrots and secure it to the rotisserie spit. The cooking times are similar to those for a turkey that's in a 350 F oven, so for a stuffed 12 lb turkey, you're looking at 4.5 to 5.5 hours on the spit.

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  • 08 of 09

    Southwestern Style Rotisserie Pork Tenderloin

    9 Top Rotisserie Recipes for Your Favorite Meats (8)

    This flavorful and tender Southwestern style pork tenderloin is perfect on the rotisserie, where it can baste in its own juices, keeping it moist and tender.You'll need 2 whole pork tenderloins or about 1.5 lbs of meat. Marinate them in garlic, herbs, oil, seasonings and chili powder for at least 2 hours and up to 12.

    Once you have secured them on the rotisserie spit, cook them for approximately 30 minutes or until the inner temperature reaches 160 F. The meat should rest for at least 10 minutes before slicing. Ready in under 1 hour.

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    Continue to 9 of 9 below.

  • 09 of 09

    Rotisserie Glazed Ham

    9 Top Rotisserie Recipes for Your Favorite Meats (9)

    You can get away with simply warming up your ham before serving, but by putting it on the rotisserie you have the opportunity to add flavor and let the heat of the grill form a perfect sugar crust.

    Depending on the size of your ham, you're looking at 13 minutes per pound of ham for it to be ready. Make a glaze with honey, cloves, cinnamon and lemon juice and glaze the ham for the last 15 minutes of cooking time to help build a crunchy, sweet crust. Sprinkle this rotisserie glazed ham with brown sugar to make an even harder outer layer.

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9 Top Rotisserie Recipes for Your Favorite Meats (2024)


What is the best meat to cook on a rotisserie? ›

Here are some ideas for your next rotisserie dinner:
  • Prime Rib: Grilling a prime rib is a no-brainer. The flavor and texture beats anything out of the oven. ...
  • Ribs: Yes, ribs. ...
  • Turkey: If you can rotisserie a chicken, you can rotisserie a turkey. ...
  • Pineapple: The rotisserie handles more than dinner, it tackles dessert too.

What is the best cut of meat for spit roasting? ›

Answer:- The general rule of thumb is "anything that's cylindrical" in shape but steer clear of the cheaper cuts such as chuck as this will be tough. For the large number that you are cooking for I'd try either a rolled boneless rib roast, a rib-eye roast or top loin roast and get your butcher to string it for you.

What is the best food to spit roast? ›

There are a number of foods that can be cooked this way, and those include poultry, fish, pork, lamb, beef, and even vegetables can be placed in a spit to bring out the flavour. However, a whole pig is often the preferred option at large functions, and there are a lot of reasons for this.

What can you cook on a rotisserie other than chicken? ›

Rotisserie Glazed Ham
  1. Homemade Doner Kebab. 50 mins.
  2. Rotisserie Prime Rib Roast. 2 hrs.
  3. Traditional Lamb Shoulder Roast. 2 hrs.
  4. Slow-Roasted Rosemary Garlic Lamb Shanks. 2 hrs.
  5. Marinated Rotisserie Roast Beef. 105 mins.
Mar 15, 2024

Do you close lid when using rotisserie? ›

Leave the motor running, close the lid, and cook with the lid closed as much as possible until the roast is done cooking.

What is a Middle Eastern meat on a rotisserie? ›

Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant region of the Arab world 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.

What cut of beef is best for Sunday roast? ›

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.

What is the best red meat for rotisserie? ›

Prime rib roast is, without a doubt, the best cut of beef for rotisserie grilling. Rotating the meat on a spit lets all of those mouth-watering juices baste the outside of the roast, locking in the rich, melt-in-your-mouth prime rib flavor. Prime rib on the rotisserie takes about 15 to 20 minutes per pound to cook.

What is the best pork joint for a spit roast? ›

A pork loin, with its thick carapace of beautiful white fat, is perfect for cooking on a spit.

What is the difference between spit roasting and rotisserie? ›

Spit-roasting is roasting, except that the food - which is almost always meat - is speared through the center by the spit and the meat is turned on that spit throughout the process. So, spit-roasting is the same as rotisserie.

How do you keep meat moist on spit? ›

Baste the meat every 20-30 minutes. This will expedite the roasting and keep the meat moist. You can shovel in the remaining charcoal if you feel it is necessary.

What kind of charcoal do you use for a spit roast? ›

The benefit of Mallees odd sizes and shapes is that the charcoal burns for different lengths of time meaning that it won't all burn out altogether at the same time. This makes it the only and best choice for spit roasting.

What all can be cooked on a rotisserie? ›

Anything from the traditional roasts of poultry and beef to vegetables, chicken wings, ribs, and even tacos. The better question is what CAN'T you cook on your barbecue's rotisserie?

What makes rotisserie chicken taste so good? ›

This is not only due to the addition of extra water but also additives including phosphate. These additives help the meat absorb and retain moisture before, during, and after the cooking process. As a result, every mouthful of the meat retains a succulent texture.

How do they make rotisserie chicken so juicy? ›

The reason Costco's chicken is so juicy is because of a salt solution pumped inside, which is basically like super-brining. That makes the meat moist and evenly seasoned every time, delivering a consistent—though there has been some Reddit uproar about weird-tasting chicken lately in some states—tasting chicken.

Can you cook any meat on a rotisserie? ›

But what can you cook using your barbecue and the rotisserie? Just about anything you can imagine. Anything from the traditional roasts of poultry and beef to vegetables, chicken wings, ribs, and even tacos.

What is the best cut of pork for a rotisserie? ›

Use a rolled shoulder/neck or belly with all the skin still in tack. I find using these mentioned cuts yield the best results. Score the skin at about 1cm intervals. You want to cut only as deep as the skin and a little of the underlying fat is ok.

How many pounds of chicken meat do you need for a rotisserie? ›

Because rotisserie chickens vary in size, there are likely to be some discrepancies in how much meat an individual chicken will yield. But you should expect anywhere from a pound to two pounds of meat.

Is rotisserie better than grilled? ›

The choice between rotisserie and barbecue cooking ultimately comes down to personal preference and the type of meat you are cooking. If you are cooking a large cut of meat, such as a whole chicken or roast, a rotisserie may be the better option. This method ensures even cooking and results in juicy and succulent meat.

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