Brochettes are skewered foods, typically associated with French cuisine, but found in many cultures. Meats, seafood, fruits, and vegetables can be used, and brochettes can be served alone or as part of a larger dish. Making brochettes at home is easy with skewers and a simple marinade.
In French, a brochette is a skewer, and foods cooked on a skewer are said to be in brochette. The word has been adopted into the English language and usually English speakers interpret “brochette” to refer to food that has been cooked on a skewer, typically in the French style. In parts of the American South, especially Louisiana, many types of brochettes are available, a permanent testament to French cultural influence in these areas. Brochette is also available in some French restaurants and can even be made at home.
Many cuisines around the world have a version of the brochette. In Greece, it’s known as souvlaki, while Thais call it satay, and many Middle Easterners know it as kabob. As a general rule, people use specific ethnic terms to refer to foods from that nation, and “brochette” is usually used to discuss French food. However, there has been a great fusion between cuisines, leading to the French-style brochette served with Thai peanut sauce for example.
The heart of any brochette is, of course, the skewer. Foods are pierced with the skewer to cook, whether they are grilled, baked, sautéed, roasted or broiled. Diners may eat the food directly from the skewer, sometimes using the skewer as a handle to dip the food into the sauce, or they may poke the food with a utensil for neater eating. Typically, foods are coated in a marinade or rubbed before being cooked.
Meats such as lamb, chicken, game, and seafood are common offerings in brochettes. Fruits and vegetables can also be used, and many cooks mix the two for flavor variation. Brochette can be served on its own, sometimes with a dipping sauce, or it can be part of a larger dish, as is the case with brochette served over rice or pasta. It’s a common inclusion at buffets, as the brochettes can be easily picked up and handled by guests.
Making a brochette at home is easy enough. You’ll need skewers and whatever ingredients you want to cook them, along with a marinade. For a very simple marinade, try mixing olive oil, vinegar, Worcestershire sauce, garlic, finely chopped onions, rosemary, salt and pepper. Cut the food into evenly sized pieces and marinate it for at least half an hour before putting it on the skewers. Cook the kebabs in your preferred method and serve hot with lemon wedges.
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