Grill · Skewered Street Meat
Brochettes
Photo via Pexels/Unsplash — free for commercial use
Sold as 'pain brochette,' the skewered meat is often slid straight off the stick into a halved baguette — Ivory Coast's take on a sandwich.
Chunks of beef, chicken, or goat are marinated in garlic, ginger and chili, threaded onto sticks, and grilled over open charcoal by vendors working roadside braziers after dark. The charred meat is served on the skewer or stuffed into a baguette with mayonnaise, vinaigrette and chopped onion for a late-night meal.
Why it's made this way: In Abidjan, brochette stalls only really come alive after sunset, turning ordinary street corners into open-air grills — for many residents, brochettes are as much a nightlife ritual as they are a meal.
Roughly what's in it
340kcal
30gprotein
4gcarbs
22gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Ivory Coast
Part of World of Street Food — 690 dishes from 118 countries.
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