Rotisserie Meat Plate Recipe – Greek Special
Rotisserie Meat Plate is a satisfying and flavorful main course made with slow-roasted, spit-cooked meat that turns irresistibly juicy on the inside and perfectly crisp on the outside. Popular across Mediterranean and international cuisines, this rotisserie-style platter is ideal for family meals, gatherings, or recreating a restaurant-style meat platter at home. Served sliced with flatbreads, potatoes, fresh salads, and creamy sauces, it delivers bold, comforting flavors in every bite.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Rotisserie Meat Plate Ingredients:
- 1.5 kg whole chicken or mixed rotisserie meat (chicken, lamb, or beef)
- 3 tbsp olive oil
- 1 tbsp garlic paste
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 lemon, juiced
- 1/2 cup yogurt (optional, for marination)
For Serving:
- Flatbread or pita
- Roasted potatoes or fries
- Fresh salad
- Garlic sauce or gravy
Rotisserie Meat Plate Instructions:
Mix olive oil, garlic paste, paprika, cumin, oregano, black pepper, salt, lemon juice, and yogurt if using.
Rub the marinade evenly over the meat.
Marinate for at least 1 hour or overnight for best flavor.
Preheat the rotisserie or oven to 180°C (350°F).
Secure the meat on the rotisserie spit or place on a rack.
Roast slowly, turning continuously, until meat is golden and cooked through.
Baste occasionally with pan juices for extra moisture.
Rest the meat for 10 minutes after cooking.
Slice the rotisserie meat thinly.
Arrange on a platter with flatbread, potatoes, salad, and sauces.
Serve hot and fresh.
Recipe Notes :
Slow roasting at a steady temperature ensures the meat cooks evenly and stays juicy.
Using yogurt in the marinade helps tenderize the meat and adds subtle richness.
Basting occasionally with pan juices enhances flavor and prevents drying.
A meat thermometer helps achieve perfect doneness without overcooking.
Letting the meat rest before slicing keeps the juices locked inside.
