55mdl
-5 mdl50mdl
In stock
Specifications
Main characteristics
Description
The AISI stainless steel skewer 600103 mm is a robust barbecue accessory for meat, vegetables, kebabs and other skewered foods.
Its dimensions — 600 mm long, 10 mm wide and 3 mm thick — provide a solid flat profile that helps hold ingredients securely during grilling.
📏 Dimensions
- Length: 600 mm
- Width: 10 mm
- Thickness: 3 mm
- Material: AISI stainless steel
🔥 Flat 10 × 3 mm profile
The flat profile helps reduce unwanted rotation of meat and vegetables when turning the skewer.
It is suitable for:
🥩 beef
🍖 pork
🍗 chicken
🐑 lamb
🧅 onions
🫑 peppers
🍄 mushrooms
🥒 courgettes
📐 600 mm length
The 600 mm overall length provides useful capacity for multiple pieces of food and makes the skewer suitable for many mangals and charcoal grills of compatible width.
🔥 Ideal for barbecue cooking
Suitable for:
🔥 mangals
🔥 charcoal grills
🪵 wood-fired grills
🍢 dedicated skewer cooking areas
🍢 WHAT YOU CAN COOK
🥩 beef
🍖 pork
🍗 chicken
🐑 lamb
🍢 kebabs
🫑 peppers
🧅 onions
🍄 mushrooms
🥒 courgettes
🔥 mixed meat and vegetable skewers
⭐ MAIN ADVANTAGES
✔ AISI stainless steel
✔ 600 mm length
✔ 10 mm width
✔ 3 mm thickness
✔ Robust flat construction
✔ Secure food positioning
✔ Suitable for meat
✔ Suitable for vegetables
✔ Ideal for kebabs
✔ Reusable
✔ Easy maintenance
✔ Suitable for outdoor cooking
👨🍳 CASAGRILL RECOMMENDS
Cut ingredients into similar-sized pieces for more even cooking.
Avoid overloading the skewer and turn it regularly over the heat.
🧼 CARE
Allow the skewer to cool before cleaning.
Wash with warm water and detergent, remove food residue and dry before storage.
⚠️ SAFETY
The metal becomes very hot during cooking.
Use heat-resistant gloves and take care around the pointed end.
🏆 CASAGRILL VERDICT
The AISI stainless steel skewer 600103 mm is a durable and practical option for kebabs, meat and vegetables.
Its flat 10 × 3 mm profile helps keep ingredients stable while turning, while the 600 mm length makes it suitable for many barbecue and mangal setups.














