The Turkish dish made by stacking seasoned meat on a vertical rotisserie is döner kebab.
For döner kebab, seasoned meat is stacked into an inverted cone and slowly turned beside a vertical heat source. A cook slices thin shavings from the browned outer layer while the inside continues roasting. Common meats include lamb, beef, and chicken.
The vertical rotisserie developed in the Ottoman Empire during the 19th century. Bursa is often associated with the modern form, although claims also connect its development to cooks from Kastamonu. Earlier Ottoman preparations used stacked meat on horizontal spits.
Döner is related to several popular dishes but is not identical to them. Shawarma developed in the Arab world, gyros is the Greek adaptation, and al pastor was shaped by Lebanese migration to Mexico. The sandwich-style döner became especially popular in 1970s West Berlin among Turkish immigrants.