What kind of skewers? It doesn’t care what you string your kebab on. It is not difficult, of course, to cut out fresh twigs, but they will burn out even that. So it is better not to invent, and take the factory, stainless steel, sharpened at the ends: they must carefully pierce the meat, and not crush and tear. Too long skewers will sag in the middle, and pieces located far from each other will not be fried in the same way. On round skewers, the meat will begin to dangle, and it will be difficult to turn it from side to side. Handmade skewers are made of stainless steel food steel.