While the Near East has some of the earliest recorded evidence of cooking meat on skewers, every culture has some form of “food on a stick.”
Skewers are available in various lengths, widths and styles, but the most popular materials used are stainless steel and wood. More often than not, what is sold as “wood” is probably bamboo. Metal skewers have one added virtue over wood or bamboo in that as they cook, heat is transferred through the center of the meat.
Whether you are cooking meats like chicken or pork souvlaki, shrimp, beef, steak, ham, or lobster kabobs, you can prepare them using a searing high heat and know that the meat will cook quickly on the inside before it burns on the outside.
With a metal skewer, the flat, wide blade style is most preferred. They provide a secure, stable hold on the food as it cooks, plus they infuse more heat into the center of the food. They are best suited for big chunks of meat or vegetables.
The flat surface makes these skewers ideal for use in more open air grilling environments, not limiting them to the standard backyard barbeque. In a nod to tradition, you can arrange bricks or stones around an open fire and lay the kebabs evenly on the bricks and directly over the heat. For the more sophisticated BBQ’er, you could use our innovative and versatile Kebab Rack instead.
These flat, sturdy extra wide skewers look and cook even better. Chunks of beef or pork, fish, even wet vegetables, like tomatoes and mushrooms won’t slip or spin as they do on conventional skewers. Turn these skewers without worrying about losing food. And unlike ordinary skewers, these all-metal handles won’t burn and break.
Each skewer measures 3/8 inch wide by 17 inches long. Hand washing will extend the skewers’ life but may also be cleaned safely in a dishwasher.
Please note: Metal skewers get VERY hot during use, so don’t attempt to flip them using your bare fingers.