Brochette

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In cooking en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served en brochette is generally grilled.

The skewer itself, the brochette can also be used to dip pieces of food in a fondue. In those cases it normally takes a slightly different form and is sold as a brochette de fondue or as a set along with the fondue pot.

Similar dishes

Anticucho (Bolivian, Chilean, Peruvian), Espetada (Portuguese), Pincho moruno (Spanish), Satay (Southeast Asia), Shashlik (Russian), Shish kebab (Persian), Souvlaki (Greek), Yakitori (Japanese)

External link/s

[Brochettes on the Grill] from Cooking.com.

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