Set of 4 Stainless Steel Skewers
Each Skewer Measures 22.5cm
Great for Kebabs & Barbecues
Includes Easy Hang Hook
These stainless steel skewers from Andrew James are a kitchen essential. Strong, sturdy, reusable and easy to clean, they are are far more flexible than wooden and bamboo skewers. Each skewer is 22.5cm including the handy hook at the end. As well as making them easy to grab and turn, the skewers can be hung up for storage - much easier than trying to dig them out from the bottom of a drawer.
The shish kebab is the quintessential skewer recipe, but they can be used for so much more. We’ve included some inspiration ideas in the Extra Info tab including skewered chicken, meat kebabs, vegetable kebabs and even sweet dessert kebabs. You can also check out our blog for more ideas. These metal skewers are also fantastic for toasting marshmallows on campfires and testing your cakes and bakes to ensure they are cooked through.
Absolutely, these make fantastic barbecue skewers. You don’t have to use them just a skewer for kebab, they’re great for cooking and dipping sausages, meatballs, veggie chunks. Why not use them to melt chocolate over banana bits for a sweet barbecue dessert.
Because these skewers are made of metal they can take the heat of the oven, making them perfect for chicken satays and other delicious treats. We originally designed these to be used in our halogen ovens but they work just as well in a conventional cooker as well.
No. Unlike wooden and bamboo skewers you don’t need to soak these before use to prevent them scorching or catching fire. You also don’t have the risk of splinters and breakages that can accompany skewers made of wood.
|Product Dimensions||22.5L x 3.0W x 0.2H|
|Package Dimensions||23.0L x 2.5W x 1.1H|
|Boxed Product Weight||0.05|
|Primary Material||Stainless Steel|
When you place an order with Andrew James, depending on the item size our dispatch team will allocate the most efficient courier and service.
We aim to dispatch your order within one working day. The cut off time for a 24 hour delivery service is 3pm Monday to Friday. Any order placed after 3pm on a Friday will be dispatched the next working day (usually Monday). The 24 hour delivery service does not deliver on a Saturday or Sunday, please take this into consideration when placing your order.
If an order is placed on a Saturday or Sunday the order will then be dispatched on the next working day.
Courier Service Options
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24 Hours Delivery - £5.95
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Your item is also covered by a 2 year warranty, and we will replace any faulty items within this period.
However, spare parts such as Halogen Oven Bulbs, and consumable products such as Vacuum Sealer Bags are not covered by the 2 Year Warranty.
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1 Tbsp Vegetable Oil
1 Tsp Sesame Oil
2 Garlic Cloves crushed
4cm Ginger peeled and finely chopped
3 Tbsp Dark Soy Sauce
3 Tbsp Honey
2 Chicken Breasts cut into chunks
1 Red pepper cut into chunks
1 Tbsp Sesame Seeds
Small bunch Coriander roughly chopped
Mix all of the ingredients for the marinade together in a bowl. Place the chopped chicken into another bowl and pour over ¾ of the marinade, saving the rest for brushing on to the meat during cooking. Cover and place in the fridge for at least 1 hour.
Heat the griddle pan to a high heat. Thread your kebab ingredients onto the skewers and cook on each side for 10 minutes, or until cooked through, ensuring you turn them several times during cooking.
Sprinkle with the sesame seed and coriander for serving.
3 Sweet Potatoes cut into chunks
700g Sirloin Steak cut into chunks
16 Bay Leaves
1 Red Pepper cut into chunks
1 Tbsp Ground Cumin
For the Sauce
1 Red Chilli seeded and finely chopped
Coriander finely chopped
Flat Leaf Parsley finely chopped
12ml Olive Oil
1 Tsp Paprika
2 Garlic Cloves finely chopped
3 Tbsp Red Wine Vinegar
Boil the sweet potato chunks for 2 03 minutes, drain, rinse in cold water and drain again.
Thread the meat, sweet potato, bay leaves and red pepper onto the 4 skewers. Drizzle with olive oil before sprinkling with cumin and seasoning with salt and pepper.
Using a food processor or mini chopper mix the chilli and garlic then add in the rest of the ingredients for the sauce and blend together.
Grill the skewers for 3 minutes on each side or until the edges of the ingredients are crisp. Leave to rest under kitchen foil for 5 minutes then serve warm with the chimichurri sauce.
60ml Olive Oil
2 Tbsp White Balsamic Vinegar
2 Garlic Cloves finely chopped
½ Tsp salt
¼ Tsp black pepper
16 Cherry Tomatoes
1 Red Pepper cut into chunks
1 Orange Pepper cut into chunks
1 Yellow Pepper cut into chunks
1 Green Pepper cut into chunks
1 Butternut Squash
1 Courgette, halved and cut into chunks
1 Large Red Onion quartered and cut into chunks
8 Purple Potatoes halved
Make a vinaigrette by mixing together the olive oil, vinegar, garlic, salt and pepper until they are well blended.
Boil the potatoes until the are tender then drain and rinse.
Add all the vegetables to a large bowl and toss in the vinaigrette. Cover and refrigerate for at least 10 mins, up to 8 hours.
Turn the grill to a medium heat. Thread your skewers with the chopped vegetables, they look great in rainbow order (Red, Orange, Yellow, Green, Blue, Indigo, Violet). Season with extra salt and pepper to taste then cook for 5-7 minutes each side.
20 Marshmallows (pink or white)
16 hulled Strawberries
200g Caramel (the tinned variety is fine)
½ Tsp Salt
Toasted hazelnuts, biscuit crumbs, crushed pretzels or any other crunchy favourite for sprinkling
Thread each skewer with 5 marshmallows and 4 strawberries. Hold over a low to medium heat, turning slowly, to lightly toast the marshmallows.
Stir the salt into the caramel and drizzle over the top of your marshmallow kebabs then sprinkle on your chosen crunch.