A friend asked me to see what I could do to make some kabob skewers and described the authentic way to make them. They are supposed to come in 1/8" for meat chunks, 3/8" for meat strips and 1" for ground meat. So, I'm sharing with you my first attempt. Let me know what you think...even if you aren't the one who requested them! This was my inspiration for the style.
For anyone interested, options include:
- closing the ring at the handle,
- squaring the handle itself
- complex twists, including an "impossible" twist
- wrapping in leather or adding a leather hanger
- adding wood slats to the handle
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