Steel Blade. Wood Handle. The Flat Profile That Actually Turns Food With It.

The most common complaint about barbecue skewers is that food spins freely on a round shaft when you try to turn it — the skewer rotates but the food doesn't. You end up with one side overcooked and the other barely touched. The flat blade on these skewers grips the food and turns it as the skewer turns. That's the design feature that makes the actual difference.

The blade is stainless steel — rust-free, non-reactive with marinades, and handles charcoal and open fire temperatures without any degradation. The handle is natural wood, which stays considerably cooler over a hot grill than a full metal handle and gives a comfortable, contoured grip for turning. The chrome ferrule at the blade-to-handle junction keeps the joint solid during repeated heavy use. Two widths — 5mm for softer, lighter foods and 8mm for dense meat cuts that need more blade surface to stay gripped securely.

The Wood Handle — Why It Works Better Than Full Steel

A full metal skewer conducts heat the full length of the shaft. After a few minutes with the blade over hot coals, the handle end becomes uncomfortable to hold without a cloth. Wood transfers heat slowly. Even with the blade at high temperature over live coals, the wood handle stays cool enough to hold directly with a bare hand throughout a grilling session.

The handle shape is contoured — wider in the palm area and tapered at both ends — which gives a natural grip point. You don't have to grip hard to keep control when turning a loaded skewer. The chrome ferrule where the blade enters the handle prevents the wood from splitting at the most vulnerable point during use, and limits how much heat travels from blade into handle during cooking.

The Flat Blade — What It Does That a Round Shaft Cannot

On a round shaft, food sits against a curved surface and can rotate around it independently from the skewer. When you turn the skewer, the food's own weight keeps it in the same orientation — particularly noticeable with unevenly shaped pieces of chicken or thick kebab meat where the heavier side always drops back to the bottom.

On a flat blade, the two flat faces and the edges create grip against the food. Threading a piece of chicken onto a flat blade means the blade passes through the meat and the flat faces sit against the inside walls of the hole. When the skewer turns, those flat faces push against the meat rather than allowing it to rotate. For kofta — minced meat pressed around the blade — the flat profile is what holds the sausage shape in place during cooking. Round shafts allow the minced meat to loosen and slide; flat blades hold it.

Two Widths — Which One to Use

5mm — the narrower option. The slim profile threads through smaller, softer food pieces without tearing or splitting them. Whole prawns, vegetable cubes, fish pieces, and smaller chicken strips all load onto a 5mm blade cleanly. The narrower blade also leaves a smaller gap between food pieces on the skewer, which means adjacent items press together more naturally during cooking.

8mm — the standard width for meat-heavy skewers. The wider blade provides more flat surface contact with each piece of food, which translates to a firmer grip and more reliable turning. Chicken thigh chunks, cubed shoulder of lamb, shish-style beef pieces, and kofta all benefit from the wider blade. The 8mm also holds its position better on the grill under a heavier load — it doesn't flex or droop when heavily loaded the way a narrower blade can.

Cleaning and Care

The stainless steel blade rinses clean under the tap or wipes down with a damp cloth after use. It can go through a dishwasher — the steel won't rust or discolour. The wood handle should not be soaked or put in a dishwasher. Wipe it clean with a damp cloth and dry immediately. Soaking wood causes it to swell, which weakens the ferrule joint over time and can cause the finish to crack.

Store horizontally or hang from any available hook — the skewers keep indefinitely between BBQ seasons without any maintenance.

What Goes on Them

• 5mm — whole prawns, mixed pepper and courgette, mushrooms, cherry tomatoes, fish cubes, halloumi, and smaller chicken breast strips
• 8mm — chicken thigh chunks, lamb shoulder cubes for shish, minced lamb or beef kofta pressed onto the blade, beef pieces for steak skewers, mixed meat and vegetable alternating kebabs

Available in 5mm and 8mm width. Flat stainless steel blade — anti-spin design turns food with the skewer. Natural wood handle with chrome ferrule. Reusable — stainless blade wipes and rinses clean, wood handle requires damp cloth only. For charcoal BBQ, gas grill, open fire, and camping use.