Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &

I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over charcoal, but since I am in an apartment in a city, I am trying to bake the kebabs using my conventional oven.

I wanted to see what the corresponding rule of thumb is for cooking time across different types of meat over a charcoal grill vs. a conventional oven:

i.e.,

                  Conventional Oven/Temperature     vs.          Charcoal grill

Time to cook:

Ground lamb

Ground venison

Ground beef

Lamb cubes

Beef Cubes

Chicken

etc.

I'd like to have some type of conversion between the conventional oven times vs. charcoal grill times. If there is a chart on how long to cook between a conventional oven vs. charcoal grill for different types of meat (as well as temperature setting), that would be great.

Best Answer

Rather than normal oven baking, I usually put things under the broiler (grill, whatever your country calls top-only heat), on the highest temperature, with the rack set so the items are 1 to 2 inches (2.5 to 5 cm) from the heating element. If it's a thick cut of meat, like a bottom round steak (for "london broil"), then you'll want to leave at least 2" (5cm) of space as it will plump up when it cooks

And then just cook until the top is browned to your liking, roll / flip them over, brown again, etc, until it's well browned.

And while this is going on, you'll want to leave the oven door slightly ajar. This prevents the oven from warming up so much that the heating element shuts off, which means you're no longer getting radiant heat. And you want to watch it, as things can go from brown to black in only a minute or two.

If they're not sufficiently cooked through at that point, then you can leave them in the middle of a low oven (maybe 300°F / 150°C) until they're cooked to your liking.

Pictures about "Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &"

What is the difference between baking and grilling in the oven?

The main difference between bake and grill is that baking is a slower, lower-intensity cooking method, while grilling is a quick method of cooking food over direct heat at high temperature. Both baking and grilling are dry heat methods of cooking. In this method, heat is conducted without moisture.

Can you oven cook instead of grilling?

Another popular technique to mimic the grill can be done in your very own oven\u2014just think of your oven's broiler as a kind of upside-down grill. Using intense, direct heat to char and cook things quickly, proper use of a broiler can lead to a tantalizing, caramelized crust, very similar to outdoor grilling.

What temperature do you grill beef kabobs?

Grill kabobs over direct heat of approximately 400\xb0F. Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through. Bigger chunks will take a few more minutes.

What is the appropriate method of cooking meat kebab?

Cook the kebabs on a pre-heated grill over medium-high heat. Rotate every few minutes to cook all sides evenly. Keep the lid on the grill closed as much as possible to retain the heat. Cook until the outside has nice grill marks and the meat is cooked to your liking.

Oroukh - Ground meat and bulgur kebabs baked in the oven

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