Skewered

Skewered refers to food that has been impaled on a long, slender rod called a skewer, typically for cooking over direct heat or for easy serving. A skewer can be made of metal, wood, or bamboo; wooden skewers are common in home cooking and must be soaked in water before grilling to prevent burning.

Skewers vary in shape and use. Metal skewers are often round or flat; flat skewers help keep pieces from rotating and sliding off. Wooden skewers are inexpensive, but can char if left dry. Food is usually cut into uniform pieces to ensure even cooking, then threaded onto the skewer with or without alternating vegetables, fruits, or marinades. Marinades and sauces may be added before or during cooking to enhance flavor and moisture.

Cooking methods for skewered foods include grilling, broiling, barbecuing, and roasting. Skewered items are typically cooked over high heat and turned to promote even browning. Common regional varieties include shish kebab from the Middle East and the broader kebab family, souvlaki or gyro components in Greek cuisine, satay in Indonesian and Malaysian cooking, and yakitori in Japan. Each tradition uses distinctive seasonings, sauces, and accompaniments.

Preparation considerations include cutting pieces to similar size, threading securely to prevent pieces from slipping, and soaking wooden skewers if used. Food safety emphasizes cooking to appropriate internal temperatures and avoiding cross-contamination between raw and cooked items. Skewered preparations are popular for outdoor grilling, street foods, tapas, and casual dining due to their versatility and ease of handling.