Huh?

I don't understand how caramelising sugar onto your metal skewers would make the burning issue worse - haven't you been saying that you can't get the meat mix to stay onto your metal skewers to begin with???

I am not suggesting that you use wood/bamboo or coat wood or bamboo with sugar. I'm suggesting that you replicate some of the properties of wood (the rough surface) with the metal skewers you are having a problem with.