A charcoal rotisserie BBQ designed and engineered in Britain, with interchangeable accessories for spit roasting, grilling and griddle cooking over one fire.
Product Description
The Rozza Pro takes its inspiration from traditional Greek rotisserie cooking. Spit roast a whole chicken with lemon, garlic and oregano, turn chunks of marinated lamb over the coals for souvla, or grill fish and cook flatbreads over the same charcoal fire.
The motor turns the skewer steadily, exposing each side of the food to the heat in turn. As the meat rotates, it bastes in its own juices. The supplied prong and fork help hold larger cuts securely on the spit, while the two skewers let you prepare a second batch while the first is cooking.
The Pro includes a fish rack, two griddle plates, a prong and fork set and a safety guard alongside the rotisserie. Start with lamb on the spit, switch to the rack for fish, or use the flat griddle to warm flatbreads for serving.
Cooking with the Rozza Pro
Spit Roasting Whole Chickens and Joints
Use the included Rozza Prong & Fork to help secure a whole chicken or joint of meat on the skewer as it turns over the coals.
Cooking Fish, Sausages and Burgers
The included Rozza Fish Rack holds fish, sausages and burger patties in place as they rotate. It’s especially useful for ingredients that are awkward to thread onto a skewer.
Grilling and Flat-Top Cooking
Use the included Rozza Griddle Plate to char vegetables or sear meat over charcoal. Switch to the Rozza Flat Griddle Plate when you want a smooth cooking surface for smash burgers, flatbreads or finely sliced vegetables.
Creating a Freestanding Setup
The Rozza Rotisserie BBQ Stand/Table is available separately for the Pro. If you’d like the stand and cooking accessories in one package, choose the Rozza Pro+.
What Is Souvla?
Souvla is a traditional Cypriot dish made by slowly turning large pieces of meat on a spit over charcoal. Lamb, pork and chicken are all commonly used. For a first cook on the Rozza Pro, try chunks of lamb marinated with lemon, garlic and oregano, served with a crisp salad and flatbreads warmed on the griddle.
