AISI 430 Stainless Steel Tandoor Skewer, 500×11×2 mm

This 500 mm skewer is designed for cooking food vertically inside a tandoor. Its flat 11×2 mm steel profile can hold portions of meat, vegetables, and homemade sausages. The pointed working end helps pierce ingredients cleanly, while the shaped and bent section allows the skewer to be supported by the crossbar positioned at the mouth of the oven.

Designed for vertical tandoor cooking

Unlike a conventional skewer placed horizontally across a barbecue, this model is intended to hang above the heat. The food is arranged alongside the hot inner walls of the tandoor, so the ingredients should be distributed carefully along the usable length. A locally twisted section of the flat metal strip helps restrain the threaded pieces when the skewer is vertical and reduces their tendency to slide downward during cooking.

The 500 mm length is the primary selection measurement. Compare it with the internal height of the tandoor, the position of its supporting crossbar, and the clearance above the charcoal. The skewer should enter the oven freely, rest securely on the support, and avoid touching the bottom with its pointed end. Its 11 mm width and 2 mm thickness should also be checked when the crossbar uses slots or retainers made for a particular skewer profile.

Construction and confirmed specifications

• Purpose: vertical cooking inside a tandoor oven.
• Material: AISI 430 stainless steel.
• Overall length: 500 mm.
• Strip width: 11 mm.
• Metal thickness: 2 mm.
• Form: a flat steel strip with a pointed working end, a shaped section that helps restrain food, and a bend used to support the skewer on a crossbar.
• Quantity: one skewer.

Choosing and loading the skewer

Before loading the ingredients, make sure their weight will not be concentrated in only one area. Cutting pieces to broadly similar dimensions helps them cook at a more consistent rate. Avoid overloading the strip and keep the supporting section clear. Once the skewer is installed, check that it rests steadily on the crossbar and that the food does not touch the charcoal or press against the oven wall.

The working end is sharp, so thread meat or vegetables on a stable surface and keep the point directed away from your hands. Remember that the entire steel skewer becomes hot inside the oven, including the section near the support. Use suitable heat-resistant gloves or a gripping tool when removing it, and place the hot metal only on a non-combustible surface.

Cleaning and storage

Remove food residue and grease after each cooking session rather than allowing deposits to remain on the metal. Rinse the washed skewer thoroughly and wipe it dry before storage. AISI 430 is a stainless grade, but careful cleaning and dry storage are still important for maintaining a neat surface. Before the next use, inspect the point, bend, and shaped section, and confirm that the skewer has not been distorted and still rests securely on the crossbar.

This model can be selected as a single tandoor skewer or used to assemble a group of identical skewers. When building a set, count the available positions on the crossbar and check the required clearances inside the oven. Matching dimensions make it easier to space several portions evenly and manage them in the same cooking session.