AISI 430 Steel Tandoor Skewer, 400×11×2 mm

This 400×11×2 mm skewer is designed for cooking meat, vegetables, mushrooms, and homemade sausages in a tandoor. Unlike a conventional barbecue skewer used over a horizontal grill, it is shaped for vertical positioning inside the oven. The flat steel blade gives each piece of food a broader contact surface, while the axial twist near the pointed end helps keep the load from sliding freely toward the bottom during cooking.

A practical shape for vertical cooking

The skewer is made from AISI 430 stainless steel. Its stated 400×11×2 mm dimensions represent a length of 400 mm, a blade width of 11 mm, and a thickness of 2 mm. The 11 mm flat profile supports food more effectively than a thin round rod and reduces the tendency of pieces to spin around the skewer. The 2 mm thickness keeps the profile compact, and the construction is entirely metal with no wooden handle.

The pointed end makes it easier to thread prepared ingredients. Close to the point, the blade includes a visible axial twist and an opening. The opposite section is intended for positioning on the support or crossbar used in a tandoor. Since tandoor accessories are not universally identical, the length and suspension geometry should be matched to the particular oven rather than selected by appearance alone.

• Purpose: vertical cooking of food inside a tandoor.
• Dimensions: 400 mm long, 11 mm wide, and 2 mm thick.
• Material: AISI 430 stainless steel.
• Blade: flat strip with a twisted section near the pointed end.
• Construction: all-metal design without a wooden grip.
• Quantity: one skewer, suitable for replacing an individual piece or building a set one item at a time.

Choosing the correct size

Measure the useful internal height of the tandoor from its crossbar or support position to the lower part of the chamber. A 400 mm skewer should hang freely without touching the bottom or holding the food unnecessarily close to the coals. Check the shape of the hanging section as well. When adding this skewer to an existing set, compare the 11 mm width, 2 mm thickness, and the shape of both ends so that all portions can be arranged at a similar level.

Thread ingredients carefully with the point directed away from your hands. Leaving small gaps between pieces allows heated air to move around the food instead of exposing only the outer surfaces. Avoid placing the entire load at the lowest end; in a vertical setup, the weight of the portion acts along the blade. Use suitable heat-resistant gloves and the handling accessory intended for the tandoor when installing or removing the skewer from a heated chamber.

After cooking, allow the metal to cool before cleaning it. Remove food residue and grease promptly, wash the skewer separately, and dry the surface thoroughly before storage. Fresh residue is generally easier to remove than a layer left to harden before the next use. Do not leave the skewer inside the tandoor after cooking, as the oven walls continue to retain heat. Store it in a dry place where the pointed end cannot cause accidental contact. The single-piece format is useful when replacing one skewer or assembling exactly the number required by the available positions on a crossbar.