Skewers

Skewers are long, slender rods used to hold pieces of food for cooking or serving. They are commonly made from wood, bamboo, or metal. Wooden and bamboo skewers are inexpensive and disposable; they are usually soaked in water before grilling to reduce scorching. Metal skewers are durable and reusable, and may be straight or slightly curved; flat skewers are favored because they prevent food from turning.

Food is typically cut into uniform chunks, threaded onto the skewer with small gaps to allow heat to circulate, and cooked by grilling, broiling, or roasting. Marinades, rubs, and seasonings are often applied before skewering to add flavor.

Cultural variations include shish kebab in the Middle East and Caucasus, seekh kebab in South Asia, satay in Indonesia and Malaysia, and yakitori in Japan. Skewers are used for grilled kebabs, skewered vegetables, seafood, and hors d'oeuvres in many cuisines, and can be served with sauces or dips.

Care and safety: wooden skewers should be soaked before use and discarded after use if not designed for reuse; metal skewers should be cleaned between uses. When grilling, avoid exposing skewers to direct flame for prolonged periods, and use tongs or heat-resistant gloves to handle hot skewers.