62 cm Stainless Steel Double Vegetable Skewer with Wooden Handle

Large courgette slices, aubergines, sweet peppers and mushrooms need stable support above the coals: on a single narrow rod, they can turn under their own weight. This skewer holds food on two parallel rods at once. The fork-like design gives you more control when turning the food, helping you expose different sides to the heat without repositioning every piece separately.

A twin-rod design for controlled turning

The working section forms a 4 cm wide fork. Two piercing points limit the food’s ability to rotate around the metal, so vegetables are more likely to keep their selected position as the handle is turned. This is particularly useful for whole mushrooms, long slices and other ingredients that are difficult to balance on one rod. Pointed ends make threading easier, while the spacing between the rods spreads the support across the width of each piece.

The skewer has a stainless steel working section and a wooden handle. The metal portion is intended to sit above the heat and hold the ingredients, while the wooden handle provides a separate area for gripping and turning. Its shaped profile is designed to fit the hand. The two long rods meet near the base of the handle and move together as a single fork.

Confirmed dimensions and intended use

• Overall length — 62 cm: use this measurement when comparing the skewer with the size of your brazier and the space available for the handle beyond it.
• Working length — 46 cm: this is the section intended to carry food and extend across the cooking area.
• Fork width — 4 cm: the parallel rods hold each piece at two points and reduce free rotation.
• Rod diameter — 4 mm: consider this measurement when choosing the size and firmness of the ingredients.
• Materials — stainless steel and wood: the working section and handle use different materials suited to their respective roles.

The skewer is designed primarily for cooking vegetables over a charcoal brazier. It can hold aubergine, courgette, sweet pepper and mushrooms. The same twin-rod layout can also be used for suitable portions of fish or poultry when the shape and firmness of the food allow both points to pass through it. With small or very soft pieces, choose a cut large enough to keep both rods inside the food rather than close to an edge.

Choosing the right fit

Before selecting the skewer, compare its 46 cm working length with the width of your cooking area and the location of the support points on your brazier. The 62 cm overall measurement covers the working section, the transition and the handle, so allow for space both above the coals and outside the brazier. The 4 cm fork width also matters when preparing ingredients: each piece must be broad enough to be threaded securely onto both rods.

Thread the pieces in sequence and leave small gaps so that heat can reach their side surfaces. Distribute the food evenly along the working section and avoid concentrating all the weight at the pointed end. Turn the skewer smoothly by the wooden handle while checking that both rods remain correctly supported. After cooking, allow the metal to cool, remove food residue, clean the working section and dry the skewer thoroughly. Avoid leaving the wooden handle submerged for extended periods or positioning it directly over the coals.

This model is a practical choice for cooks who regularly prepare vegetable side dishes over open charcoal and want the food to turn together with the skewer rather than spin independently. Its stated dimensions make it possible to check the fit against a particular brazier and plan an appropriate size of cut before cooking.