bamboo skewers
Thin wooden skewers for holding food together on the grill or under the broiler, as with kebabs. They're a tool rather than a food, and their one real weakness is that dry exposed wood scorches -- hence soaking before use.
Buying guidance
Buy a length long enough that the handle end stays clear of direct heat. Thickness varies by brand; thicker skewers resist snapping under heavier food like whole shrimp or chunks of meat.
Substitutions
- Metal skewers -- reusable and don't need soaking; the better choice if you grill kebabs often.
- Sturdy rosemary stems -- work for small, light items and add a little aroma, though they're less rigid than bamboo or metal.
Tips & common mistakes
Even a fully soaked skewer will scorch wherever it sits directly over the heat source with nothing threaded on it, so angle the exposed handle end away from the flame rather than assuming soaking alone protects it. Threading food snugly against itself, rather than leaving small gaps, blocks heat from reaching the touching sides, so those spots stay undercooked while the exposed surfaces brown.
Storage
Skewers that have been soaked and used should dry out completely before being put away, since bundling damp wood in a closed box or drawer can lead to mildew or warping. Otherwise they're inert and keep indefinitely in a dry drawer.