How to Choose the Right Skewers, According to a Grilling Expert

Cooking on skewers is a global technique, implemented across open fires, backyard grills, home broilers, and beyond, all around the world. Because who doesn’t love food on a stick? But in this wonderfully globalized culinary routine we’ve all picked up, deciding which skewers to use, and for what, can be confusing.

Bamboo skewers aren’t necessarily equipped to hold heartier proteins, like beef shish kebab. So which stick is best for what? We looked to an expert to help us achieve skewer perfection.

When to use wooden or bamboo skewers

“Wooden or bamboo skewers are perfect when you want something casual, easy, and approachable,” says Philippe Massoud, chef and owner of ilili restaurants in New York City and Washington, DC. “I like them for party food, appetizers, passed bites, and anything you want to serve directly on the skewer. They are inexpensive, practical, and disposable, which makes them very useful when you are entertaining a crowd.”

When using bamboo or wooden skewers, the most important step is soaking them first to prevent them from burning on the grill. Massoud suggests submerging skewers in water for at least 30 minutes before using them. Warm or hot water may help them absorb water more quickly, though a full soak time is still recommended.

When to use metal skewers

“Metal skewers are ideal when you are doing more serious grilling,” says Massoud. “I use them for higher heat, larger pieces of meat, longer cooking, or anything that needs more support. They are sturdier, reusable, and they conduct heat, so they can help cook the food from the inside as well as the outside.”

When it comes to picking metal skewers, Massoud suggests choosing flat metal skewers because they keep food from rotating as you turn them. “With ground meat especially, the flat skewer gives you control. A round skewer will make you crazy,” he says. “This is what we use for kafta in Lebanon, and for kebabs as it is called in many other countries.”

Think beyond wood and metal

More rustic, single-use materials can also double as skewers, turning the stick itself into part of the flavor.

Massoud recommends taking your grill game to the next level by threading ingredients onto long, sturdy foods that can hold other ingredients. “I love aromatic skewers when they make sense because they add another layer of flavor,” he says. “Now the skewer is not just holding the food, it is seasoning it.”

Try using sturdy herb stems, such as rosemary or thick thyme stems, with lamb, chicken, potatoes, mushrooms, and even grillable cheeses like halloumi. Lemongrass stalks can work as a skewer for smaller pieces of protein while reinforcing Southeast Asian flavors and marinades. Sugarcane adds natural sweetness to shrimp or ground meat.

How to arrange food on skewers

There’s an art to arranging ingredients on skewers, but the basic rule is simple: group together foods that cook at roughly the same rate. Just as with a sheet pan meal, you’ll want ingredients of similar size, shape, and cook time on the same skewer. Keep these tips in mind:

• Pair foods with similar cooking times. “If one ingredient takes much longer, cook it or blanch it a little first before skewering,” suggests Massoud. “Otherwise, by the time your potato is cooked, your shrimp is destroyed.”
• Don’t combine fast- and slow-cooking ingredients. Quick-cooking seafood like shrimp, scallops, and calamari shouldn’t share a skewer with slow-cooking meats or root vegetables.
• Cut everything to a uniform size. “Chicken, peppers, onions, and zucchini work well together because you can cut them to a similar size and they cook in the same general window,” says Massoud. “Uniformity matters. Cut everything into pieces that are close in size so they cook evenly, and as square as possible. That will make turning and grilling much easier.”
• Leave a little space between each piece. While tightly packed skewers may look appealing, a bit of room allows heat to circulate for better browning. “If everything is jammed together, it steams instead of grills,” says Massoud. “You lose the browning, you lose the texture, and you lose the whole point.”
• Make single-ingredient skewers if you’re unsure. They’re easier to manage and let you remove each food from the grill as soon as it’s done.
• Use two skewers for slippery foods. Thread shrimp or small vegetables onto two parallel skewers to keep them from spinning when you turn them.
• Leave yourself a handle. “Always leave a little room at the end of the skewer so you have a handle,” Massoud adds. “That sounds obvious until someone burns their fingers.”

How to grill skewers

Cooking skewers successfully comes down to a few simple techniques. Follow these tips for evenly cooked, well-browned results:

• Start with a clean, hot, well-oiled grill. “This solves many problems before you even begin,” says Massoud.
• Use two heat zones. Sear the skewers over high heat to develop grill marks, then move them to medium heat to finish cooking without burning the outside.
• Pat ingredients dry before grilling. Removing excess surface moisture encourages better browning and minimizes steaming.
• Turn skewers regularly. “Turn them in the same order you placed them down,” Massoud suggests. “Think of it like a clock. It keeps you organized and prevents one skewer from being forgotten while another one gets all the attention.”
• Keep a spray bottle of water nearby. Use it to quickly tame any flare-ups caused by dripping fat before they scorch the food.