Food-Grade Stainless Steel Skewer 550 × 11 × 2 mm

This 550 × 11 × 2 mm skewer is designed for cooking meat, poultry, mushrooms, and vegetables over a charcoal brazier. Its 11 mm wide flat blade holds threaded pieces more steadily than a thin round rod, reducing the tendency of food to spin independently when the skewer is turned. The 55 cm overall length provides room for both the cooking section and the metal handle, while the usable section available for loading food measures 40 cm.

Dimensions and construction

The skewer is made from food-grade stainless steel. This material is suitable for repeated contact with food, does not absorb marinades or cooking odours, and can be cleaned of grease and food residue after use. A thickness of 2 mm gives the flat strip useful rigidity under a normal cooking load. The 11 mm width distributes the weight of the pieces along the blade and makes controlled turning easier.

• Overall length: 55 cm. Use the full dimension when comparing the skewer with a brazier or with tools already in your barbecue kit.
• Working length: 40 cm. This is the section intended for threading food and positioning it over the heat.
• Blade width: 11 mm. The flat profile helps prevent pieces of meat or vegetables from rotating separately from the skewer.
• Metal thickness: 2 mm. This cross-section is more rigid than a thin strip and helps the skewer remain level while it is being turned.
• Material: food-grade stainless steel. The smooth metal surface is straightforward to wash and prepare for the next barbecue.

Control over the coals

The flat working strip ends in a pointed tip, allowing ingredients to be threaded in sequence without excessive squeezing or repeated handling. A twisted section separates the blade from the handle and provides a clear reference for the skewer’s orientation. The loop-shaped metal handle creates a distinct gripping point, making it easier to change the side facing the heat as the food browns.

Leave small gaps between pieces when the recipe benefits from heat reaching more than one side. Keeping the area nearest the handle free also makes the skewer easier to control and leaves room for removing the cooked food. For a more consistent result, cut or select pieces of a similar size and rotate them according to the intensity of the coals rather than relying on a fixed interval.

Choosing the right fit and caring for the skewer

Before cooking, compare the 40 cm working length with the internal width of the brazier and the position of its support slots. Both ends should rest securely on the sides while the loaded section remains above the coals rather than extending over the walls. When matching several skewers, check the 11 mm width and 2 mm thickness as well as the total length, because these measurements affect how each piece sits in the slots and how it feels during rotation.

Allow the metal to cool after cooking, remove loose food residue, and wash the surface with warm water and a soft sponge. Soak stubborn deposits before cleaning instead of scraping them with a sharp tool. Wipe the skewer dry and keep it in a dry storage area. This simple routine helps preserve the smooth finish and leaves the skewer ready for the next garden meal, countryside picnic, or charcoal barbecue with family and friends.