2 syllables: Bro, chette. Stress on chette.
broh-SHET
/broʊˈʃɛt/
Brochette is pronounced broh-SHET (/broʊˈʃɛt/). It has two syllables (Bro-chette), with the stress on "chette". Brochette is a French-origin noun referring to a skewer used for grilling meat or vegetables, or the item of skewered food itself. In English, it often denotes skewered morsels prepared for cooking or serving, particularly in French or Provençal-inspired cuisines. The term can appear in menus or culinary contexts, occasionally guiding preparation or serving style.
nounBrochette is a French-origin noun referring to a skewer used for grilling meat or vegetables, or the item of skewered food itself. In English, it often denotes skewered morsels prepared for cooking or serving, particularly in French or Provençal-inspired cuisines. The term can appear in menus or culinary contexts, occasionally guiding preparation or serving style.
How to Pronounce Brochette
"We ordered a chicken brochette with peppers and onions."
"The chef presented a platter of lamb brochettes, perfectly charred on the edges."
"In French markets, you’ll find brochettes sold by weight along with fresh herbs."
You say it as brə-ʃɛt with the stress on the second syllable. US and UK speakers commonly produce /brəˈʃɛt/, rhyming with “bet.” Start with a relaxed “bruh” sound, lift the middle vowel to an “eh” as in bet, and finish with a crisp “t.” A quick reference is to compare it to “broc-hette” but without an extra syllable. You’ll hear this in French-influenced cooking contexts. IPA: US/UK brəˈʃɛt.
Common errors include stressing the first syllable (brə-), which sounds French but is incorrect for English usage; producing a prolonged vowel in the second syllable (brə-SHET rather than brə-ʃɛt)); and adding an extra sound at the end (brə-ʃɛt-uh). Correct approach: keep the middle vowel as a short ɪ/ɛ transition in the second syllable and end with a clean alveolar /t/. Practice by saying brə-ʃɛt with a crisp, short t.
In US and UK, the second syllable uses a closed front vowel /ɛ/ with a light, clipped /t/. UK non-rhotic accents won’t add an R, but that doesn’t affect this word much. Australian English tends to be a bit more centralized in vowels; you may hear a slightly reduced first syllable /brə-ʃet/ with a softer /ɪ/ or /ə/ in American. Overall: brəˈʃɛt in US/UK, with AU leaning toward brəˈʃet; the main difference is the vowel quality in the second syllable and the final consonant crispness.
The difficulty lies in the French-derived vowel /ɛ/ in the second syllable and the alveolar /t/ at the end, which is often softened or mispronounced in English. The sequence br- + ʃ is also a point of misarticulation for some speakers, who may substitute ʃ with ʃe or s- plus h. The combination of the relaxed first syllable and the clipped final consonant requires precise tongue placement and air flow.
A unique aspect is the French loanword status in English, which preserves a distinctly French vowel pattern in the second syllable, unlike generic kebab terms. The second syllable features /ʃɛ/ followed by a hard /t/ in a single syllable, which can confuse English speakers who expect a longer vowel or a softer final sound. Focus on a rounded, light sh + ɛ + t.
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Brochette comes from French, derived from the word broche, meaning a spit or skewer. The suffix -ette is a French diminutive, suggesting a smaller form or item associated with the root. The earliest English borrowing likely occurred in the 19th or early 20th century as French culinary terms entered English-speaking kitchens and menus, especially in regions with strong French culinary influence. The concept of skewering meat predates the word itself, seen in many cultures where meat is grilled on sticks; the French adaptation emphasizes the prepared skewer presentation. The modern usage broadened from a literal skewer to the prepared dish identifiers on menus, particularly in French-inspired or coastal cuisines. Over time, “brochette” in English contexts has often retained a stronger cultural marker than generic kebab or skewer, signaling a specific preparation style associated with marinated meat, vegetables, and a particular grill technique. First known printed uses appear in culinary writing and menus from French restaurants abroad, aligning with the spread of French gastronomy in the 19th and 20th centuries, and later entering English dictionaries as a loanword with a defined culinary meaning.
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Words that rhyme with "Brochette"
-ket sounds
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