Brochette

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.

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.

In Portuguese cuisine, they are known as Espetada.

Shashlik (Polish: szaszłyk,Russian: шашлы́к) is a similar dish in Eastern Europe (Belarus, Hungary, Poland, Russia, Ukraine), Caucasus, Iran, Central Asia, India, Iran, Israel, Mongolia, Morocco, and Pakistan. In Russia, like in Iran, the meat is usually marinated, similarly to Iranian shashlyk while the form of meat cubes, rather than large pieces of meat, is maintained. While it is not unusual to see shashlik listed on the menu of restaurants, it is more commonly sold in form of fast food by street vendors who roast the skewers over wood, charcoal, or coal.

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Wikipedia