Tabletop Auto Flip Rotisserie Kit Universal Replacement Skewer Kebab Barbecue Grill Quick Install spit Outdoor Camping BBQ kebabish Free Width Adjustment Cooking Tool Accessories(DS7 S)

Tabletop Auto Flip Rotisserie Kit Skewer Kebab Universal Replacement for most grills

Tabletop Auto Flip Rotisserie Kit Skewer Kebab Universal Replacement for most grills

• 5V USB power or 3pcs AAA Battery supply,Suitable for outdoor use
• Freely Adjustable Width
• Fast loading and unloading easy to carry
• Electric motor drive，Automatic grilling of Shrimp, skewers, ham, etc.
• Suitable for most barbecue grills,Direct use without clamping.

1. A rotisserie spit is a device used for roasting food over an open flame or heating element. The rotisserie spit will continuously rotate the food for even heat distribution and full roasted flavor. Rotisserie cooking will allow the fat to drip away from the meat, making it a healthier alternative to traditional methods such as baking, roasting, or frying.
2. Rotisserie cooking locks in the juices for full flavor, as the meat continuously turns. Meat juices circulate, preventing food from becoming overly dry or tough.
3. Those who enjoy camping out often use a battery powered rotisserie spit. These features make the battery-powered rotisserie designed for outdoor use.

Rotisserie Auto Flip Skewer

Rotisserie Auto Flip Skewer

• History credits the Turks with kebabs, a cooking style devised by soldiers in the field who skewered meat on their swords to cook it over open flames. Shish kebab translates to "skewer of grilled meat" and encompasses many versions of the popular and now widespread Middle Eastern dish. Kebabs slowly spread across the Western food culture scene after World War II, becoming ubiquitous in the U.S. over the past few decades.
• Kebabs originated with roughly torn chunks of lamb, but worldly variations use cubed, ground, and sliced marinated meats and often pair the protein with vegetables. Just about every Middle Eastern country claims a signature version of kebab, resulting in multiple spellings, including kabob, kebob, kebap, and kabab. There are many other versions of meat grilled on a stick, such as Japanese yakitori, Southeast Asian satay, and Greek souvlaki.
• Meat and vegetables cling to flat stainless steel skewers better than the bamboo or other wooden kinds. If using bamboo or wooden skewers, soak them in room-temperature water for at least 15 minutes and up to 30 minutes before use to prevent splintering and keep them from burning. Beware that wooden skewers can break with too much weight on them.
• Regardless of the type of skewer, you should apply a light coat of cooking oil before you thread the vegetables and meat so they slide off with ease. Keep some space between each piece of meat and vegetable to allow the heat from the grill to circulate freely around the food. For authentic kebabs, cook them over the high heat of a wood fire or use a charcoal grill, which provides the smokiness and charred flavor of a classic kebab.
• You can skewer your choice of 1 1/2-inch meat chunks and vegetables, brush them with olive oil, sprinkle them with salt and pepper, and cook them on the grill. Or follow a recipe for a traditional kebab or a more modern take on the ancient art of grilling meat.
• Kebabs are traditionally served over a bed of rice or couscous, either on or off the skewers. You can accompany them with pita bread and a salad or tangy slaw. Dipping sauces such as Turkish cacik, Greek tzatziki, or Middle Eastern tahini are popular offerings at street-food stands. Turkish doner kebabs generally come served stuffed in pita bread with shredded cabbage, sliced cucumbers and tomatoes, and pickled chiles. Carry the kebab theme through to dessert and serve skewered fruit, which you can even grill, with a yogurt dipping sauce.