
It certainly can't hurt to soak wooden skewers before you cook kabobs in the oven, or on the grill for that matter. Almost every cookbook in the land advises soaking them for anywhere from 10 minutes to several hours, with 30 minutes about average. But if you have the soul of a food scientist inside you, you might want to experiment with not soaking the skewers -- because it may not make any difference.
Grilling Expert Says "No"
Grilling expert John Willoughby thinks soaking doesn’t matter. He’s been the editor of “Cook’s Illustrated,” “Gourmet” magazine, and publications coming out of America’s Test Kitchen. In an interview with the Wilmington, Delaware, “News Journal,” he said not to bother with soaking. The little tips of the skewers are just going to burn anyway, he noted.
The Metal Skewer Option
If you are still worried that thin, flimsy skewers might char and leave your kebab ingredients scattered, you have several choices. You can continue to soak them, or you can switch to thick wooden skewers that won’t disintegrate, or to metal skewers.
Related Articles

How to Cook Wings on a Grill or Griddle ...

How to Soak Brats in Beer
How to Cook Ono Fish

Do You Soak Raw Peanuts in Water Before ...
How to Cook Corn on the Fire

How to Smoke Ribs With a Gas Smoker

How to Bake Spare Ribs Before BBQing

How to Cook Marinated Pork Loin From a ...

Cooking Instructions for Lamb Chops

How Long Do I Cook Bratwurst Patties on ...

Alternatives to Grilling Kabobs
Soaking Buffalo Wings in Buttermilk ...

How to Grill Mahi Mahi With Planks

How to Smoke Pork on a Gas Grill

How to Prepare & Fry Raw Peanuts
How to Season a Stainless Steel Grill

Do You Put the Bone or Meat Side Down ...
Ideas for a Menu With Bratwurst
4 Easy Baked Tilapia Recipes

Two-Year Anniversary Gifts for a ...
References
- Patti Labelle's Lite Cuisine; Patti Labelle
- Grilling Basics: A Step-by-Step Guide to Delicious Recipes; Linda Johnson Larsen
- The Illustrated Kitchen Bible; Victoria Blashford-Snell
- Latin Grilling; Lourdes Castro
- Simply Mexican; Lourdes Castro
- The Kitchn: Grilling Tip: Do You Need to Soak Kabob Skewers?
- Tucson Citizen: Stick It: Summer Grills Sizzle with Kebabs, Satays and Skewers
Writer Bio
An award-winning writer and editor, Rogue Parrish has worked at the Washington Post, the Baltimore Sun and at newspapers from England to Alaska. This world adventurer and travel book author, who graduates summa cum laude in journalism from the University of Maryland, specializes in travel and food -- as well as sports and fitness. She's also a property manager and writes on DIY projects.
Photo Credits
Goodshoot/Goodshoot/Getty Images