Bamboo Skewers – Napoleon

7,95 € (VAT inc.)

✅ Bamboo from renewable source with optimum width to help prevent twisting and breakage of feed.

✅ End tab for secure grip and precise twisting with tongs.

✅ Two lengths: 15.2 cm for snacks and 30.5 cm for full kebabs.

✅ Impeccable presentation on the grill or cold for buffets and cocktail parties.

✅ Disposable/recyclable option for quick service and cleaning.

✅ Compatible with gas, charcoal, kamado, griddle and oven.

✅ Convenient packs: 48 pcs (6″) and 30 pcs (12″) for different needs.

Configure it to your liking

Clear selection

Complete your set

See more

Your selections

Total price

SKU: N/A Categories: , ,
Métodos de pago

Napoleon’ s bamboo skewers are the great little “must have” for perfect skewers for grilling, griddling or indoor cooking. Made from renewably sourced bamboo and just the right width to avoid splitting food, they are available in two lengths to fit snacks or full kebabs. The flat tab on the end makes it easy to grip and twist with tongs, improving control and final presentation.

🌿 Materials and construction

The bamboo used is sourced from a renewable resource and is characterised by a good stiffness-to-weight ratio, providing stability when stringing and handling small or long pieces without twisting. The section and finish help prevent food from opening and twisting during loading and cooking, keeping cuts and vegetables intact for clean plating even when cooking at high temperatures.

🧰 Outstanding functionalities

The flat tab on the end improves grip by hand or with tongs, allowing you to turn skewers accurately and safely. The tip makes it easy to pierce proteins and vegetables effortlessly, while the “just right” width reduces unwanted twisting of pieces when turning them. This combination simplifies quick cooking as well as longer grilling with controlled rotations.

🔥 Performance and efficiency

The stability of the bamboo and its section prevent time wasted repositioning food, speeding up preparation in busy service or meetings. Twist control reduces overcooking points and improves even sealing, so kebabs maintain juiciness and colour without surface breakage.

🎨 Design and aesthetics

The natural finish provides a clean aesthetic that looks good on snack trays or family platters. The length suited to each use allows for proportionate compositions: small skewers with visual balance for canapés or long sticks for complete kebabs with alternating layers of colourful ingredients.

🔗 Compatibility and accessories

They work with any grill, griddle, kamado, gas or charcoal barbecue, as well as in ovens and indoor cooking pans. The tab makes it easy to use with standard tongs without straining the wrist, and the disposable/recyclable format simplifies logistics at high-volume events or caterers.

🍳 Benefits in different cooking styles

In direct BBQ they achieve fast searing of diced chicken, pork or vegetables; in “low & slow” cooking they allow long marinades and gentle rotations; in indoor grilling they allow controlled portions; and in oven or airfryer they maintain the linear presentation for homogeneous cooking without metal utensils.

🛡️ Safety and ease of use

The tabbed end facilitates safe turning with tongs, keeping your hand away from the heat. To minimise browning of the bamboo, the skewers can optionally be soaked in water for 20-30 minutes before cooking. After serving, the disposable or recyclable nature streamlines cleaning and reduces cross-contamination.

🧭 Applications outside the grill

Beyond the grill, they work as cocktail holders, mini fruit skewers on cold buffets, caprese skewers for caterers or as edible “markers” on tables. Their natural aesthetics suit events, showcookings and catering bars where visual cleanliness and speed of service are a priority.

Use and Maintenance (shared for both sizes)

Before use
  • Check that the rods do not have splinters; discard any damaged pieces.
  • Optional: soak for 20–30 minutes in water if you are going to cook over direct heat for a long time.
  • Prepare all ingredients cut to a uniform size.
During cooking
  • Use the tab to turn with tongs, avoiding touching the hot part.
  • Maintain medium-high heat to brown without burning the bamboo; keep away from open flames.
  • Glaze sauces with sugars at the end to prevent premature caramelisation.
After use
  • Allow to cool on a tray and dispose of or recycle according to local regulations.
  • Clean the work area and utensils; store packages in a dry place.

Use and Maintenance (shared for both sizes)

Before use

  • Check that the rods are free of splinters; discard any damaged parts.

  • Optional: soak for 20–30 minutes in water if you are going to cook over direct heat for a long time.

  • Prepare all ingredients cut to uniform size.

During cooking

  • Use tongs to turn the food, avoiding touching the hot part.

  • Maintain medium-high heat to brown without burning the bamboo; keep away from open flames.

  • Glaze sauces with sugars at the end to prevent premature caramelisation.

After use

  • Leave to cool on a tray and dispose of or recycle according to local regulations.

  • Clean the work area and utensils; store packages in a dry place.

Use and Maintenance (shared for both sizes)

Before use

  • Check that the rods are free of splinters; discard any damaged parts.

  • Optional: soak for 20–30 minutes in water if you are going to cook over direct heat for a long time.

  • Prepare all ingredients cut to uniform size.

During cooking

  • Use tongs to turn the food, avoiding touching the hot part.

  • Maintain medium-high heat to brown without burning the bamboo; keep away from open flames.

  • Glaze sauces with sugars at the end to prevent premature caramelisation.

After use

  • Leave to cool on a tray and dispose of or recycle according to local regulations.

  • Clean the work area and utensils; store packages in a dry place.

Variación 30,5 cm (12")

  • Longitud: 30,5 cm

  • Material: bambú de recurso renovable

  • Unidades por paquete: 30

  • Diseño: lengüeta plana para agarre y giro con pinzas

  • Uso: kebabs completos, raciones familiares

Variación 15 cm (6«)

  • Longitud: 15,2 cm

  • Material: bambú de recurso renovable

  • Unidades por paquete: 48

  • Diseño: lengüeta plana para agarre y giro con pinzas

  • Uso: tapas, mini kebabs, cóctel

30.5 cm (full kebab): ‘Mediterranean mixed kebab’

For long 30.5 cm skewers, the Mediterranean kebab allows you to create full portions by alternating meat and vegetables. The length ensures even browning and easy handling. Serve with lemon yoghurt and flatbread.

Yield: 30 skewers

Ingredients

  • 1 kg lamb leg, cut into 3–3.5 cm cubes (or beef)
  • 600 g mixed vegetables: pepper, red onion and courgette, roughly chopped
  • 2 tablespoons of spices (za'atar or a mixture of cumin, sweet paprika and oregano)
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Sauce: 300 g Greek yoghurt, zest and juice of ½ lemon, 1 tablespoon chopped mint/spearmint, salt

Steps to follow

  1. Marinade: mix the meat with spices, oil, salt and pepper. Marinate for 1–2 hours in the refrigerator.
  2. Skewering: Alternate meat and vegetables until the skewer is almost full; do not overcrowd.
  3. Cooking: Grill over medium heat for 12–14 minutes, turning regularly with the help of the skewer tab for a secure grip.
  4. Sauce: mix yoghurt, lemon, mint and salt.
  5. Serving: serve the kebabs with the sauce and warm flatbread.
  6. Tip: with fish or seafood, reduce the cooking time to 6–8 minutes.

Vegetarian variation: Halloumi and vegetable kebabs

  • 700 g halloumi cheese, diced + 250 g whole mushrooms
  • Marinate with olive oil, oregano, lemon zest and pepper
  • Skewer halloumi–pepper–onion–courgette–mushroom
  • Cook for 8–10 minutes, turning frequently; serve with lemon yoghurt or tahini–lemon sauce

15 cm (ideal for tapas): ‘Quick chicken and spring onion yakitori’

Yakitori is a classic Japanese snack, perfect for 15.2 cm skewers. The key is to cut everything into uniform pieces and glaze them with a sauce that balances sweet, salty and umami flavours. Ideal for starting a barbecue or serving as a round of tapas.

Serves: 48 mini skewers

Ingredients

  • 700 g boneless chicken thighs (cut into 2–2.5 cm cubes)
  • 4 spring onions (white and thick green parts cut into 2–3 cm pieces)
  • 80 ml yakitori or tare sauce (or a mixture of soy sauce, mirin, sake and sugar)
  • 1 tablespoon neutral oil
  • Fine salt to taste
  • Toasted sesame seeds and chopped spring onion to finish

Steps to follow

  1. Mise en place: cut the chicken and spring onions into uniform pieces. Thread the chicken and spring onion alternately onto 15.2 cm skewers.
    Pre-seasoning:
    Brush with oil and season lightly.
    Cooking:
    Cook on a hot grill or griddle (medium-high) for 8–10 minutes in total, turning with tongs using the tab on the skewer.
  2. Glazing: in the last 3–4 minutes, brush with the sauce on both sides and allow to bubble to glaze.
  3. Resting and serving: rest for 2 minutes. Sprinkle with sesame seeds and chopped spring onion and serve immediately.

Vegetarian variation: Tofu and mushroom yakitori

  • 500 g firm tofu, pressed into cubes + 200 g mushrooms (shiitake or portobello) mushrooms, chopped
  • Marinate the tofu for 20 minutes in 60 ml of yakitori sauce and 1 tablespoon of oil
  • Skewer the tofu, mushrooms and spring onions; cook for 6–8 minutes, glazing at the end
  • Finish with sesame seeds and a few drops of lemon juice

Related products