Roast Skewer

“Twelve pieces of meat from the mountain goat, alternated with pieces of onion, and your Cyclopean skewer is ready.”
-Excerpt from Mother Lania’s Delicacies, 998 FB

This useful tool is a must in the kitchens of any race and culture that cooks its food over a fire. Roast skewers come in different lengths, depending on what is supposed to be roasted on them. Residents of the Cyclopes Islands prefer thin skewers no longer than a man’s forearm for cooking marinated pieces of meat and paprika (this dish is the heart of the famous Cyclopean skewer). In Andergast, on the other hand, no roast skewer is worth its price unless it supports an entire pig.

The simplest versions are nothing but poles sharpened at the ends. The common variety also comes with two skewer stands for supporting skewers while roasting. Chefs turn roasting skewers with a handle to protect their fingers from burns and guarantee a crisp, even finish on all sides. When caught without a real weapon, innkeepers and even many heroes have had to wield a skewer in times of desperation.