Downsizing My Skewers

[Hovannes]

I have a collection of twenty shish kebab skewers, maybe 28" long for feeding large family gatherings.
Since we're empty nesters now (I really hate that term) I've been using bamboo skewers, but those leave a lot to be desired. Meat and vegetables will freewheel on round skewers so one side will char faster than the other. Not ideal.
Today I broke down and bought a set of six stainless flat 18" Grill Mark skewers at my local True-Value to inaugurate my new charcoal grill, a 24" Expert Grill from Walmart. Now I have to season the cast iron grates with Crisco and I'll be ready for the Summer.
I can't wait to play with my new toys!

 

[warren]

Wise man! Flat skewers are best, similar to Shish-ka-bob or shashlik swords. Round skewers often require two if your lamb/beef chunks are larger than 'bite sized." I learned this technique in Russia. I love grilled, seawater marinated beef. Swords be damned, just put 'em on a grill over a preferred hardwood.

 

[kcghost]

Grilling with the right shaped skewers is really the ticket.

 

[mikethompson]

I am always using wooden round skewers - am I doing it wrong?

 

[Hovannes]

I am always using wooden round skewers - am I doing it wrong?

Do you soak the bamboo well and then double skewer?

 

[Hovannes]

Do you soak the bamboo well and then double skewer?

I picked up another four from Walmart for less than $2. Stainless steel, flat, "Expert" brand
Reusable, they'll save you $$ unlike the wood and bamboo one and done kind.

 

[ben88]

Best shape for a skewer