The Middle Eastern meat dish cooked on a slowly rotating vertical spit is called shawarma.
Thin slices of marinated meat are stacked on a vertical rotisserie. Chicken, lamb, beef, and turkey are all used in different places. As the outer layer cooks, a knife slices off the browned portion while the remaining stack continues roasting.
Shawarma is commonly served in flatbread with tahini, garlic sauce, pickles, tomatoes, or onions. It is also served plated with rice, salads, and other accompaniments. Seasonings vary but often include cumin, cardamom, cinnamon, coriander, or paprika.
Shawarma is related to Turkish döner and Greek gyros because all use vertical roasting. They are not identical names, however: shawarma developed as an Arabic regional form and usually has its own marinades and garnishes.