Making flat kebab skewers

[Ben Sharp]

That time of year again! I want to make some traditional flat kebab skewers like this the attached image, perhaps a little thinner. I was wondering what sort of metal to make them from if anyone has any suggestions or has made any themselves. I know there's quite a few BBQ aficionados on here. Would cutting lengths of 2mm cold rolled work or would it end up bending?
Thanks

 

[James1979]

You’d be better off with stainless I’d think.

either buy in flat bar or get a fab shop to crop a length off a sheet.

 

[Ben Sharp]

Is that just for the ease of looking after?

 

[123hotchef]

stainless gets my vote too I would not really want my meat wrapped around galv or mild after a few uses

 

[James1979]

Is that just for the ease of looking after?

More from a hygiene thing. 316 stainless is the way forward for those if you do them properly.

I imagine the traditional ones are forged or something but I’d still prefer food grade stainless for my meat.

 

[123hotchef]

sure @Parm has some nice ones it sticks in my memerory

 

[Parm]

I’ve got a decent assortment. For kebabs I’ve got 10mm square bar, for chunks of meat I’ve got 2mm sheet cut into to bits either 10mm, 15mm or 20mm wide, length to suit your BBQ

All made of stainless steel

 

[Screwdriver]

I think there is some strangeness with certain metals or even steel alloys which mean they are not food safe. My guess is something to do with a reaction to fatty acids or somesuch. I have made pizza cutters from random steels and discovered it's not really a good idea, residues have to be mechanically removed, dishwasher won't touch it (whatever it is!). I'd stick with stainless as has been suggested.

 

[Ben Sharp]

Thanks for everyone's suggestions, stainless it is. I use quite a lot of carbon steel cookware in the kitchen but guess it's different if your sticking it into the middle of meat cold and then heating it up.
@Parm sounds like you're well set up!

 

[Parm]

Thanks for everyone's suggestions, stainless it is. I use quite a lot of carbon steel cookware in the kitchen but guess it's different if your sticking it into the middle of meat cold and then heating it up.
@Parm sounds like you're well set up!

I've got one or two BBQ's, a wood fired tandoor, and a proper pizza oven

Gotta have all the gadgets with the toys