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Wooden skewers

A skewer is a thin metal or wood stick used to hold pieces of food together.[1] The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications.

In English, brochette is a borrowing of the French word for skewer. In cookery, en brochette means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette".[2] Skewers are often used in a variety of kebab dishes.

Utensil

[edit]

Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech,[3] or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid burning. A related device is the rotisserie or spit, a large rod that rotates meat while it cooks.

History

[edit]
Pair of Minoan firedogs, 17th century BCE

At the 300,000-year-old Schöningen site in Germany. A stick with a burnt tip was suggested to have been used to cook meat over a fire,[4] though later scholars have questioned this interpretation.[5] Excavations of the Minoan settlement of Akrotiri unearthed stone "fire dogs" used before the 17th century BCE. In these supports there are pairs of indentations that may have been used for holding skewers.[6] Homer in Iliad (1.465) mentions pieces of meat roasted on spits (ὀβελός, obelós). In Classical Greece, a small spit or skewer was known as ὀβελίσκος (obeliskos),[7] and Aristophanes mentions such skewers being used to roast thrushes.[8] The story is often told of medieval Middle Eastern soldiers - usually Turkish or Persian, depending on the storyteller – who cooked meat skewered on their swords.[9][10]

One of the most well-known skewered foods around the world is the shish kebab. The earliest literary evidence for the Turkish word şiş (shish) as a food utensil comes from the 11th-century Diwan Lughat al-Turk, attributed to Mahmud of Kashgar. He defines shish as both a skewer and 'tool for arranging noodles' (minzam tutmaj), though he is unique in this regard as all subsequent known historical references to shish define it as a skewer.[11][12]

Examples of skewered foods

[edit]

Kebab

[edit]
Main articles: Kebab and List of kebabs

A large variety of dishes cooked on skewers are kebabs (meat dishes prevalent in Middle Eastern cuisine and the Muslim world), or derived from them. Examples include Turkish shish kebab, Iranian jujeh kabab, Chinese chuan, and Southeast Asian satay. However, kebab is not synonymous with "skewered food", and many kebab dishes such as chapli kebab are not cooked on skewers. On the other hand, English speakers may sometimes use the word kebab to refer to any food on a skewer.

Other

[edit]

Dishes, other than kebabs, prepared with skewers include American city chicken and corn dog, Brazilian churrasco, indigenous Peruvian anticucho, Indonesian satay, Italian arrosticini, Greek souvlaki, Japanese kushiyaki and kushikatsu, Korean jeok and kkochi, Nepali sekuwa, Portuguese espetada, Serbian ražnjići, Vietnamese nem nướng and chạo tôm, Chinese shaokao, and Malaysian-Singaporean Lok-lok.

Appetizers and hors d'oeuvres may often be skewered together with small sticks or toothpicks; the Spanish pincho is named after such a skewer.[13] Small, often decorative, skewers of glass, metal, wood or bamboo known as olive picks or cocktail sticks are used for garnishes on cocktails and other alcoholic beverages. Many types of snack food, such as candy apples, bananacue, ginanggang, elote, telur gulung, and tanghulu, are sold and served "on a stick" or skewer, especially at outdoor markets, fairs, and sidewalk or roadside stands around the world.[citation needed]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Skewer

View on Grokipedia
from Grokipedia
A skewer is a slender rod or pin, typically made of metal, wood, or , designed to pierce and secure pieces of food—such as , , or fruits—together for cooking methods like , , or broiling. This utensil facilitates even cooking and easy handling over heat sources, often preventing food from falling apart or rotating unevenly. The origins of skewers as a cooking tool trace back to prehistoric times, with archaeological evidence indicating their use in the ; for instance, clay "firedogs" or supports for holding skewers over fire, adorned with bull-head motifs, have been unearthed on dating to approximately 2000 BC, suggesting early preparation of skewered akin to modern . Similar artifacts from Mycenaean sites around 1400–1200 BC reveal portable grill pits and non-stick pans used alongside skewers for barbecued , highlighting skewers' role in ancient feasting and daily cuisine. By the medieval period, skewers evolved in contexts, such as among Turkic soldiers who impaled on swords for open-fire cooking, influencing the development of kebabs across the and . In contemporary usage, skewers are integral to global s, from Middle Eastern shish kebabs and Indian seekh kebabs grilled in tandoors to Southeast Asian and Japanese , where they enable precise portioning and flavor infusion via marinades. Materials vary by tradition and safety needs: for durability and reuse in high-heat , bamboo for disposability and subtle flavor in appetizers. Beyond cuisine, the term "skewer" metaphorically denotes sharp or, in chess, a tactical attack aligning pieces along a file or rank, but its primary denotation remains the culinary implement. The English noun "skewer" first appears in records from 1679, with its uncertain but rooted in late Middle English forms of unknown precise origin.

Definition and Design

Basic Description

A skewer is a long, thin rod or stick used to pierce and hold small pieces of , such as or , together during cooking, particularly for or . Its primary function is to prevent the food from falling apart on the grill or in the while allowing for uniform exposure. Metal skewers additionally facilitate even distribution by conducting heat to the interior. Skewers are generally straight rods with pointed ends for easy insertion, typically measuring 6 to 12 inches in length and varying in thickness from 1/8 to 1/4 inch to accommodate different food sizes without breaking them apart. They are commonly associated with , such as barbecues, where they enable convenient handling and presentation of threaded foods.

Components and Features

A skewer is fundamentally composed of three primary elements: a sharp pointed tip for initial piercing of food, a straight shaft that allows for threading and securing multiple ingredients, and an optional handle—often looped or flat—for improved grip and ease of rotation during cooking. The tip is typically tapered to a fine point to facilitate penetration without excessive force, enabling efficient assembly of items like meats and vegetables. The shaft forms the main body, usually cylindrical or flattened, providing the structural length necessary to hold substantial portions. Handles, when present, are designed to stay cool during grilling and offer leverage for turning, reducing the risk of burns or slippage. Key features enhance functionality and usability. Flat or oval blade designs in the shaft prevent threaded food from rotating independently, promoting stability and even heat distribution across ingredients. Twisted shaft configurations, particularly useful for ground meats, create a helical grip that secures softer or molded items against sliding. These elements contribute to uniform cooking by minimizing movement and ensuring consistent exposure to heat sources. Variations in end designs further adapt skewers to specific needs. Double-pointed skewers, sharp at both ends, allow for reversible threading and are ideal for smaller appetizers or quick assembly without a designated end. Decorative ends, such as ornate loops or caps, appear in specialty versions for presentation-focused applications like garnishes. Ergonomic considerations, including overall (typically 10 to 14 inches for standard use) and balanced weight distribution, help prevent tipping on grills and reduce user fatigue during preparation and cooking.

Materials and Types

Traditional Materials

Traditional skewers have primarily been crafted from natural and basic materials that leverage readily available resources for their functional properties in cooking over open flames. Wood, particularly and hardwoods such as or , has been a cornerstone material due to its lightweight nature, ease of disposal, and ability to infuse subtle flavors when using aromatic stems like . Bamboo skewers, originating in ancient for over fires, offer biodegradability and strength, making them ideal for single-use applications, though they require soaking to prevent charring and can splinter if not handled carefully. In Asian culinary traditions, bamboo's abundance and flexibility have made it a preferred choice for its durability without the weight of denser alternatives. Metal skewers, especially early forged iron variants, provided greater durability and reusability compared to wood, allowing for repeated use over high heat without degradation. These iron skewers trace back to medieval practices, such as Turkish soldiers impaling on their swords for cooking, highlighting their robustness in field conditions. Modern iterations in build on this tradition by resisting rust and conducting heat evenly for consistent cooking, though traditional iron forms were valued for their simplicity and longevity in hearth-based preparation. Beyond standard wood and metal, natural alternatives like sugarcane sticks and bay branches have been employed for their inherent flavor-enhancing qualities during grilling. Sugarcane skewers, rooted in Vietnamese traditions, release a mild sweetness as they cook, while bay branches from laurel trees impart aromatic notes, particularly in Portuguese island cuisines where fresh-cut stems serve as both skewer and seasoning. Rosemary stems similarly function as skewers, infusing dishes with herbal essence through their woody structure, a practice with deep historical roots in Mediterranean cooking. These organic options emphasize sustainability and sensory enhancement, aligning with pre-industrial resourcefulness.

Modern Variations

In contemporary skewer design, non-stick coatings such as silicone-based or applied to metal surfaces have become prevalent to facilitate easier food removal and simplify cleaning after use. These coatings are typically PFOA-free since , with some alternatives avoiding PTFE altogether for enhanced , though users should avoid overheating above 500°F (260°C) to prevent fume release. Reusable or composite skewers offer lightweight and shatter-resistant alternatives, ideal for indoor or use where without breakage is essential. Constructed from high-quality, heat-resistant plastics like , these options can withstand temperatures up to approximately 428°F (220°C) for indirect heat applications without warping, making them practical for frequent reuse in casual dining or environments. Specialized silicone-tipped skewers prioritize safety by incorporating heat-resistant, non-slip handles or tips that prevent burns and provide a secure grip during handling. These designs are particularly beneficial for family cooking or children's activities, as the colorful, flexible tips reduce injury risks from sharp metal ends while maintaining functionality on the grill. In professional kitchens, color-coded skewer sets aid in allergen separation by assigning distinct colors—such as for -free items—to minimize cross-contamination risks during preparation and service. This practice aligns with standards, enabling quick visual identification of utensils dedicated to specific ingredients like nuts or , thereby supporting compliance in high-volume operations. Eco-friendly innovations since the 2000s have introduced biodegradable plant-based plastics, such as those derived from cornstarch PLA, as sustainable skewer materials that decompose in composting facilities without contributing to long-term waste. These options address growing environmental concerns over single-use plastics, offering compostable alternatives that maintain structural integrity during use while breaking down rapidly post-disposal. Additionally, skewers made from recycled leverage the material's high recyclability—up to 90% recycled content in production—to promote principles without compromising the durability inherited from traditional metal designs.

History

Ancient Origins

The use of fire for cooking meat dates back to prehistoric times, with evidence suggesting early humans began processing large game over open fires following the mastery of fire control around 1 million years ago. This practice, essential for processing hunted animals, is inferred from ethnographic observations of modern forager groups and the archaeological record of early fire use for food preparation. Due to the perishable nature of wood, direct evidence for cooking tools is scarce, but Paleolithic sites demonstrate advanced woodworking capabilities. Archaeological findings indicate that skewers also served initial non-culinary purposes in prehistoric crafts, particularly as piercing and fastening tools for and securing materials. Bone awls, among the earliest preserved examples from sites in around 80,000 years ago, were used to perforate animal hides for tailored garments and to aid in basketry or cordage fastening, marking a key technological adaptation for and shelter. These pointed bone tools, precursors to more specialized skewers, highlight their role in binding fibers and leathers in early human communities. By the Bronze Age, skewers evolved into more formalized implements, with evidence from the around 2000 BC, including clay "firedogs" or supports for holding skewers over fire, adorned with bull-head motifs, unearthed on , suggesting early preparation of skewered meats akin to modern . Similar artifacts from Mycenaean sites around 1400–1200 BC reveal portable grill pits and non-stick pans used alongside skewers for barbecued meats. In ancient around 3000 BCE, Sumerians roasted on sticks, as depicted in cooking scenes on artifacts and supported by references to grilled preparations. In ancient Egypt, circa 2000 BCE during the Middle Kingdom, metal skewers appear in depictions within tomb paintings and models, illustrating their use for roasting fowl and on spits over fires during funerary offerings and elite feasts. These records from mastabas, such as those at , portray servants turning meat on long spits, underscoring skewers' integration into ritual and daily sustenance.

Development Through Ages

In the classical era, from approximately 500 BCE to 500 CE, skewers evolved from rudimentary forms into more refined implements among the and Romans, facilitating the of for social and occasions. These skewers, often sharpened for piercing and , influenced Mediterranean culinary practices by standardizing skewered preparations that spread through trade and conquest. Roman innovations built on this, incorporating iron-tipped skewers for and other meats in recipes documented in ancient texts, enhancing durability and heat conduction for public feasts and . During the medieval period, spanning 500 to 1500 CE, skewers proliferated across and through expansive trade routes like the , where kebab-style preparations transitioned from elite dishes to widespread staples. Merchants and soldiers carried techniques for skewering lamb and , adapting them to local flavors in regions from the to the , fostering cross-cultural exchanges in methods. The advent of widespread iron forges in medieval and enabled mass production of sturdy metal skewers, replacing fragile wood or bone variants and allowing for longer, more uniform tools suitable for communal cooking over open fires. This technological shift supported the integration of skewers into diverse cuisines, from Persian shish kebabs to emerging European roasting traditions, as iron's availability democratized access to reliable cooking implements. The 18th and 19th centuries saw metallurgical advances, including cheaper alloys, which made metal skewers more accessible as . Coinciding with the rise of culture in the —fueled by and Indigenous influences—these skewers facilitated the skewering of large cuts for pit , embedding the tool in emerging American traditions like those in the American South. In the , and waves of reshaped skewer designs, blending traditional forms with innovative fusion applications in urban centers worldwide. Lebanese and Turkish migrants to the and introduced vertical skewers, inspiring adaptations like al tacos, where spit-roasted meat on modified skewers merged Middle Eastern techniques with local tortillas and seasonings. Similarly, South Asian and Southeast Asian immigrants in Western countries experimented with and stainless-steel hybrids for tandoori-style kebabs, incorporating electric grills to suit living and creating hybrid dishes that fused skewers with global ingredients such as in Hawaiian-inspired preparations. This era's mobility and culinary exchange elevated skewers from basic tools to symbols of hybrid identities, evident in street foods that combined Asian threading methods with Latin American marinades.

Culinary Applications

Preparation Techniques

Preparation of skewered foods begins with marinating the ingredients to enhance flavor and tenderness. Pre-soaking proteins and in mixtures containing acids, such as or , helps break down tough fibers, while oils promote moisture retention and even flavor distribution during cooking. For wooden skewers, which are common in traditional preparations, soaking them in for at least 30 minutes prior to use prevents and splintering when exposed to high , such as during . Metal skewers, being heat-conductive, do not require soaking but may benefit from a light coating to ease removal. Threading the marinated items onto the skewers requires attention to arrangement for optimal cooking. Alternating pieces of with ensures balanced exposure, as denser proteins often need longer cooking times than quicker-cooking produce. Leaving about 1/2-inch spaces between pieces allows hot air or flames to circulate evenly, promoting uniform doneness without steaming. Cooking skewered foods can employ several heat-based methods to achieve desired textures. over direct flame imparts a smoky char; skewers should be rotated frequently, every 1-2 minutes, to ensure even browning on all sides. Broiling in an mimics this intensity from above, typically requiring 8-12 minutes total with midway flipping for consistent results. at moderate temperatures around 450°F offers a gentler approach, cooking for 15-20 minutes while turning halfway to develop subtle .

Examples of Skewered Foods

Kebabs represent a cornerstone of skewered cuisine, originating from Middle Eastern traditions where marinated cubes of meat are threaded onto skewers for grilling. , for instance, features small cubes of lamb or beef seasoned and grilled on metal skewers, often alongside onions and peppers to enhance flavor during cooking. , another prominent variant, uses ground lamb mixed with spices like , seeds, ginger, and cilantro, molded directly around flat skewers before grilling to create a cylindrical shape that cooks evenly. In Asian culinary practices, skewered foods emphasize bold flavors and diverse proteins. Yakitori, a Japanese specialty, consists of bite-sized chicken pieces—such as thighs, wings, or livers—skewered on bamboo sticks and grilled over charcoal, typically brushed with a tare sauce of soy, mirin, and sake for a glossy finish. Indonesian satay features marinated meat like chicken or pork threaded onto bamboo skewers and grilled, served with a rich peanut sauce that provides a creamy, nutty contrast to the charred exterior. Western adaptations of skewered dishes often incorporate for balance and color. In , shish kebobs typically include marinated cubes of beef or lamb alternated with vegetables like bell peppers, onions, and cherry tomatoes on metal skewers, grilled to caramelize the exteriors while keeping the interiors juicy. Greek souvlaki highlights or pieces marinated in , , and , skewered and grilled, offering a tangy, herbaceous profile that pairs well with yogurt-based dips. Vegetarian skewered options provide meat-free alternatives that leverage firm textures and grilling techniques. cheese skewers, popular in Mediterranean-inspired dishes, combine cubes of the squeaky, brined cheese with vegetables like , peppers, and onions on wooden or metal skewers, grilled until the cheese develops a golden crust. skewers, often seen in Asian-fusion recipes, use firm tofu cubes marinated in spices like and chili, threaded with vegetables and grilled for a smoky, protein-rich bite. and pepper assemblies feature hearty portobello or button mushrooms alongside bell peppers and onions, skewered and grilled to intensify their earthy flavors, making them a versatile vegetarian choice.

Cultural and Regional Variations

Global Culinary Traditions

In Middle Eastern cuisines, skewers are integral to culture, where kebabs grilled over open flames in bustling markets foster communal gatherings that emphasize shared meals and social bonds. These traditions often intensify during , contributing to communal feasts. Similarly, in South Asian scenes, seekh kebabs—minced meat molded onto skewers and grilled—dominate markets and festive occasions, where vendors line vibrant bazaars, inviting crowds to partake in the smoky aromas and collective enjoyment that reinforce cultural ties and celebratory rituals. Latin American culinary practices highlight skewers in Brazilian , a tradition originating with gaúcho herdsmen in the southern , where large metal rods, or espadas, pierce whole cuts of for slow roasting over open fires at festive parties. This method not only ensures even cooking but also serves as a centerpiece for social events, where families and friends gather around the grill, passing skewers tableside in a that embodies and communal feasting. Across African traditions, Moroccan brochettes—tender cubes of lamb or threaded on skewers and seasoned with —appear in street stalls and home gatherings, reflecting North Africa's emphasis on shared platters that promote family and community interaction during meals. In , the braai ritual elevates skewers and grilling to a national unifier, with sosaties (marinated meat skewers) prepared for weekend barbecues and holidays, drawing diverse groups into relaxed outdoor assemblies that celebrate unity and heritage through fire-cooked fare. Contemporary global fusion trends have adapted skewers for vegan innovations, blending techniques like Korean gochujang glazes with plant-based proteins to create smoky, caramelized sticks that appeal to health-conscious diners at urban markets. This extends to hybrid concepts, highlighting skewers' versatility in modern, inclusive culinary scenes that merge flavors across borders.

Non-Culinary Uses

Skewers find diverse applications in crafting and do-it-yourself projects, where their straight, pointed form facilitates precise assembly and support. Wooden skewers, often made from , are commonly used in model-making to construct structural frameworks, such as geometric shapes or architectural replicas, by inserting their ends into modeling clay or foam for stability. In , they serve as inexpensive plant supports, propping up seedlings or marking rows in soil beds to guide growth without damaging roots. In household contexts, metal skewers function as specialized tools for and , particularly in securing heavy fabrics during assembly. Upholstery skewers, typically hardened steel pins about 4 inches long, hold layers of material in place before stapling or hand-stitching, replacing standard pins for thicker work like furniture covers. Their robust design ensures firm grip on dense textiles, aiding professionals in maintaining alignment during complex repairs. Artists have repurposed skewers in contemporary installations to explore form, color, and cultural motifs, transforming everyday objects into expansive sculptures. In Rasulov's "1001 Skewers" (2018), over 1,000 stainless-steel skewers are arranged into large-scale indoor structures inspired by Azerbaijani fairytales and carpet patterns, creating whimsical, abstract forms that evoke heritage through . Similarly, the Dutch collective We Make Carpets employed thousands of hand-painted skewers in their "Skewer Carpet" series for the 2025 Fold and Crease exhibition, forming undulating, rippling surfaces—such as a 13-foot-long horizontal plane and a 7-foot-tall vertical spiral—that play with gravity and texture to mimic fluid, organic movements.

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  86. https://www.nytimes.com/2016/05/25/dining/braai.html
  87. https://www.trafalgar.com/real-word/ultimate-guide-south-african-braai/
  88. https://www.quorn.us/recipes/korean-bbq-skewers
  89. https://babbledabbledo.com/engineering-for-kids-skewer-structures/
  90. https://www.tastefullyeclectic.com/gardening-pro-tip-keep-kabob-skewers-on-hand/
  91. https://www.jjneedles.com/specialist-tools/upholstery-skewers.html
  92. https://www.the-millshop-online.co.uk/blogs/news/upholstery-tools-and-their-uses
  93. https://www.laumeiersculpturepark.org/faridrasulov
  94. https://design-milk.com/the-fold-and-crease-exhibition-flows-freely-with-undulating-skewers/
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