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.
Typically, meats and vegetables are put on a brochette, but small pieces of bread can also be skewered along with the other ingredients as well.
In Louisiana barbecue, brochette is sometimes cooked at the barbecue in addition to ribs, sausage, steak, and chicken. This is due to the influence of Cajun cuisine, which is in turn influenced by French cuisine.
Brochettes on the Grill from Cooking.com.
Patent No. 7,476,150 Issued on Jan. 13, Assigned to MAJA-Maschinenfabrik Hermann Schill for Brochettes Preparation Method (German Inventors)
Mar 14, 2009; ALEXANDRIA, Va., March 14 -- Hartmut Ilch and Joachim Schill, both of Kehl, Germany, have developed a method for preparing...