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

Espetada (Portugese), Satay (Oriental), Shashlik (Russian), Shish kebab (Persian), Souvlaki (Greek), Yakitori (Japanese)