Brochette

Brochette is a culinary term referring to food, typically meat, poultry, fish, or vegetables, cut into bite-sized pieces and threaded onto a skewer for grilling, broiling, or roasting. The word "brochette" itself comes from the French word for "skewer." This cooking method is popular worldwide, with variations found in many cuisines.

The preparation of brochettes involves marinating the ingredients to add flavor and tenderness before skewering them. The pieces are often alternated on the skewer to ensure even cooking and to create visually appealing combinations. Common ingredients include cubes of beef, lamb, chicken, shrimp, and various vegetables such as bell peppers, onions, and zucchini.

Brochettes are typically cooked over direct heat, allowing for a quick cooking time and a slightly charred exterior. This method imparts a smoky flavor and keeps the interior moist. They are often served as appetizers or as a main course, accompanied by rice, bread, or salads. The simplicity and versatility of brochettes make them a popular choice for barbecues and casual gatherings. Different cultures have their own unique interpretations, such as Japanese yakitori or Middle Eastern kebabs, which share the fundamental principle of skewered and grilled food.