A small skewer used in cooking, or small pieces of meat, fish, or vegetables threaded on a skewer and cooked over heat.
From French 'brochette,' the diminutive of 'broche' (spit or skewer), derived from a root meaning to pierce, emphasizing the action of piercing food onto the pointed stick.
Brochettes became popular in European cuisine through French culinary tradition, and they reveal something interesting about food culture—cooking on skewers is actually ancient (think kebabs), but the French word and refined preparation made it fashionable in high cuisine and restaurants worldwide.
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