brochette

bro·chette

 (brō-shĕt′)

n.

1. A small skewer or spit used to broil or roast meat, fish, or vegetables.

2. Food broiled or roasted on a small skewer or spit.

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[French, from Old French, diminutive of broche, spit; see broach¹.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

brochette

(brɒˈʃɛt; French brɔʃɛt)

n

(Cookery) a skewer or small spit, used for holding pieces of meat, etc, while roasting or grilling

[C19: from Old French brochete small pointed tool; see broach¹]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

bro•chette

(broʊˈʃɛt)

n.

1. a skewer.

2. food, usu. in small pieces, broiled on a skewer.

[1705–10; < French; Old French brochete. See broach, -ette]

Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

Thesaurus

Noun

1.

brochette - a small spit or skewer spit - a skewer for holding meat over a fire

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.