Skewer

The term refers to the skewered meat cooked in this form means inserted on wooden or metal skewers of meat. A distinction is simple skewers (for example, shish kebab) and mechanical rotisseries (eg gyro ). Furthermore, there are meat spits, which can be used as a thermometer for determining the core temperature of frying.

The variant of the court, which is served by rows of wooden skewers of meat and other ingredients such as onions and peppers, holds when eating some potential pitfalls and etiquette encyclopedias applies such as lobster, roast chicken and spaghetti as "difficult food ", where you risk running to embarrass themselves and others when eating to stain or even hurt. It is recommended to raise the spear with one hand at the wider end and the pieces individually, starting with the lowest to push the fork gently on the tip of the spear on the plate. From the attempt to set the fork at the top, to blame everything on the plate at the same time, is also discouraged as the tables to take in both hands and nibble him. The former carries high risks, the latter more is considered improper.

Vertical preparation of the Döner Kebab (Turkey)

Horizontal preparation of the Kokoretsi (Greece )