Small skewers of meat, vegetables, or seafood grilled or roasted together, often served as an appetizer or main course.
From French 'brochette,' diminutive of 'broche' (spit or skewer), derived from Old French 'broce.' The term entered English culinary vocabulary in the 18th century via French cooking traditions.
The word 'brochette' perfectly captures how French culinary terms often describe both the cooking method and the dish itself—the skewer isn't just the tool, it becomes part of the dish's identity, much like how 'wok' describes both the pan and the cooking style.
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