In Summary
• Flat skewers grip food so it turns with the skewer, while food on a round skewer can spin in place when you flip it.
• Choose flat skewers for minced meat and larger chunks, and round skewers for small, firm pieces like prawns and vegetables.
• Threading food onto two round skewers side by side stops it spinning, and soaking bamboo skewers for 30 minutes helps keep them from burning.
The main difference between a flat skewer and a round skewer is grip. A flat skewer’s blade-shaped profile holds food firmly so it turns when you turn the skewer, whereas food on a round skewer can spin in place when you flip it. That makes flat skewers the better choice for minced meat like kofta and for larger chunks, and round skewers the better choice for small, firm pieces like prawns and vegetables, particularly when you thread them onto two skewers side by side. This guide explains how each type works and what to cook on it, along with a few tips for getting the most out of both.
How Flat and Round Skewers Differ
Round skewers are thin and cylindrical, made from stainless steel or bamboo, and they slide through food easily with very little tearing. Their weakness is that food can rotate around the skewer when you try to flip it, so the same side keeps facing the heat. Flat skewers are shaped more like a narrow blade and are usually made from stainless steel. Their flat profile gives food something to grip, so when you turn the skewer, everything on it turns too.
Why Food Spins on a Round Skewer
When you lift a round skewer to turn it, heavier or softer pieces of food stay put while the metal rotates inside them. It happens most with juicy chunks of chicken and soft vegetables like zucchini, and it gets worse as the food cooks and the hole loosens. The result is uneven cooking, with one side charred and the other still pale. The easiest fix is to double-skewer by threading the food onto two parallel skewers about 1 to 2 cm apart, which locks every piece in place.
Where Flat Skewers Shine
Flat skewers come into their own with minced meat. Kofta and Turkish adana kebabs are moulded straight onto wide flat skewers, and the broad blade gives the mince enough surface to cling to so it stays put as it cooks. The metal also carries heat into the centre of the meat, helping it cook through from the inside. Because minced meat needs to reach 75°C, the safe cooking temperature for mince recommended by healthdirect, that extra heat from within is a real help. Flat skewers also handle larger chunks of lamb or beef well, and they are the better choice for heavier loads that would bend a thin round skewer.
Where Round Skewers Make More Sense
Round skewers are the better pick for small, firm pieces that might split on a wide blade. Prawns, scallops, cherry tomatoes and mushrooms all thread cleanly onto a thin round skewer without tearing. They also suit satay, where thin strips of meat are woven onto the skewer, as well as fruit kebabs for dessert. Bamboo skewers are cheap and disposable, which makes them handy when you are cooking a big batch for a party.
Metal or Bamboo?
Flat skewers are almost always stainless steel, while round skewers come in both metal and bamboo. Metal skewers are sturdy and reusable and conduct heat into the food, though they get very hot, so handle them with tongs or heat-proof gloves. Bamboo skewers stay cooler to the touch and cost very little, but they can catch fire over hot coals. Soak them in water for at least 30 minutes before threading, and wrap the exposed ends in a little foil if they still scorch.
What About Square and Twisted Skewers?
Square skewers sit between the two styles. Their corners grip food much like a flat skewer, while their slim shape still suits smaller pieces. Twisted skewers have a spiral along the shaft that holds food in place, although they can be fiddly to clean. The same idea applies to rotisserie spit rods, where a square rod grips a roast far better than a round one.
Tips for Better Kebabs
• Cut pieces to a similar size: everything on the skewer then cooks at the same rate.
• Leave small gaps: packing food too tightly stops the heat reaching the sides of each piece.
• Oil the skewer: a light coat helps food slide off cleanly once cooked.
• Wet your hands for mince: it stops kofta sticking to your fingers as you shape it around the skewer.
• Rest before serving: a couple of minutes off the heat lets the juices settle.
FAQs
Do I need to soak metal skewers?
Soaking is only needed for bamboo and wooden skewers. Metal skewers can go straight onto the grill, and a light coat of oil helps food release once it is cooked.
Which skewer is best for kofta?
A wide flat skewer works best, because the broad blade gives the mince plenty of surface to hold onto as you turn it.
How do I stop food spinning on a round skewer?
Thread each piece onto two parallel skewers about 1 to 2 cm apart. The second skewer locks the food in place so it turns when you turn the skewers.
Can I put meat and vegetables on the same skewer?
You can, though it helps to group foods with similar cooking times. Meat and dense vegetables like potato often cook at different rates, so separate skewers give you more control.
A Last Word
Flat skewers grip food and suit minced meat and bigger chunks, while round skewers work best for small, firm pieces, particularly when you double them up. Keep a set of each and you will have the right tool for whatever goes on the grill. Browse our range of skewers and BBQ accessories to stock up for your next cook.
Glossary
• Flat skewer: A blade-shaped skewer, usually stainless steel, that grips food so it turns with the skewer.
• Round skewer: A thin, cylindrical skewer in metal or bamboo, best for small, firm pieces.
• Double-skewering: Threading food onto two parallel skewers to stop it spinning.
• Kofta: Spiced minced meat shaped around a skewer and grilled.
• Adana kebab: A Turkish kebab of spiced minced lamb moulded onto a wide flat skewer.
• Square skewer: A skewer with a square profile whose corners grip food in a similar way to a flat skewer.