Your BBQ, grilling, and outdoor cooking missions will eventually bring you to one of life’s simple joys: meat on a stick. While the traditional wooden or bamboo skewers offer a chance to eat right off the stick, which is always a treat, they also require soaking for at least 30 minutes in advance and can still burn or splinter on a hot fire. If you like to serve your meat and vegetable skewers on-the-stick, I suggest cooking them first on stainless steel metal skewers and then piercing the meat again (in the opposite direction) with a wooden or bamboo skewer for serving. Making the transition to stainless steel skewers has quite a few benefits, while wooden and bamboo skewers have some essential flaws.
Finding the right skewer for your grilling mission is key; skewers come in a variety of lengths and shapes, with handle embellishments and smart features. If you’re using a grill with a lid, make sure you choose a skewer length that will allow you to close the grill lid. Metal skewers now come in flat, round, spiral, or square shapes, and some also have double shafts. A square or spiral shape is especially helpful in keeping foods from sliding off the skewer or spinning around the shaft as you turn them on the grill. If you’re already working with spinning skewers (round metal or wooden), you can try using tongs to cradle the foods as you turn them and keep things grilling evenly.