Читать книгу Big Book of BBQ - Pippa Cuthbert - Страница 20

These should be soaked in cold water for at least 30 minutes before cooking so they don’t burn. If you have forgotten to soak your skewers then wrap the ends in foil to prevent burning. Alternatively, use metal skewers for long-cooking foods like a whole peri-peri chicken or use sugar cane, rosemary skewers or lemongrass stalks for short-cooking foods such as fish kebabs.