Brochette, a French word commonly used in culinary terms, refers to skewered pieces of meat, vegetables, and seafood cooked over an open fire or grill. As the concept of cooking meat on skewers has spread globally, various cultures have adopted their own versions of the dish. For instance, in Japan, the word Yakitori is used to refer to grilled skewered chicken, while kebab is commonly used in Middle Eastern cuisine for a mixture of marinated meat and vegetables. Tandoori, commonly found in Indian cuisine, refers to marinated chicken or lamb cooked in a clay oven. Souvlaki is a popular Greek dish, which consists of grilled chunks of meat, usually pork or chicken, and vegetables such as peppers and onions.