Brochettes

Brochette is a dish consisting of small pieces of meat, seafood, or vegetables threaded onto a skewer and grilled, barbecued, or roasted over heat. The term derives from the French word broche, meaning a spit or skewer. While associated with French and Francophone cuisine, brochettes appear in many culinary traditions under various names and across different ingredients.

Preparation typically involves cubing or portioning ingredients into uniform pieces to ensure even cooking. Common selections include beef, lamb, chicken, fish, shrimp, or halloumi, often alternating with vegetables such as onions, peppers, mushrooms, or zucchini. Meat and seafood are frequently marinated in oil, citrus, yogurt, or vinegar with herbs and spices, then seasoned with salt and pepper. Wooden skewers should be soaked before use to prevent burning; metal skewers conduct heat more efficiently.

Cooking is usually done over direct heat, such as a charcoal grill or electric grill, until the pieces are browned and cooked through. Turning the skewers several times ensures even browning; cooking times vary with the type and size of ingredients.

Serving typically involves presenting the skewers hot, accompanied by bread, rice, or salads, and often with sauces such as yogurt-based dips, harissa, garlic sauce, or chutneys. Brochettes are commonly found as street food, casual meals, or festive dishes in many regions, with regional flavor profiles reflecting local ingredients and aromatics.

Regional variations include meat-focused skewers in North Africa and the Middle East, seafood-focused versions in coastal cuisines, and vegetarian or cheese skewers in others. The basic concept—skewered, grilled ingredients—remains consistent across these traditions.