If you’re a fan of kabobs, you might be wondering how to make them even better using a convection oven. Well, you’ve come to the right place. in this article, we’ll show you how to make convection oven kabobs.
Table of Contents
Things You’ll Need:
- Baking Tray
- Aluminum Foil
- Wire Rack
- Cutting Board
- Sharp Knife
- Mixing Bowls
- Colander or Strainer
- Measuring Spoons/Cups
- Skewers
- Meat Thermometer
- Oven Mitts
- Tongs or Cooking Fork
- Protein such as beef, chicken, or tofu
- Vegetables
- Marinade
- Salt and Pepper
- Storage Containers or Ziplock Bags:
Convection Oven Kabobs – Step by Step Instructions
Step 1: Preparing Your Ingredients
Choosing Ingredients:
Vegetables: Bell peppers, onions, and tomatoes are good choices as they hold up well when roasted. Feel free to add other vegetables like mushrooms or zucchini.
Protein: Chicken, beef, and tofu are versatile proteins. If you’re using chicken, opt for boneless, skinless breasts or thighs. For beef, sirloin or tenderloin cuts work well.
Wash the Vegetables:
Place all the vegetables in a colander or strainer and rinse them thoroughly under cold running water. This will remove any dirt, grime, and potential pesticides. Shake off excess water or pat them dry with a kitchen towel.
Trim and De-seed:
Bell Peppers: Cut off the top and bottom of each bell pepper. Remove and discard the seeds and the white inner membranes.
Tomatoes: If you’re using large tomatoes, remove the stem and seeds. Cherry or grape tomatoes can usually be used whole but should still be washed.
Onions: Cut off the root and the tip, then peel away the outer layer.
Cutting the Vegetables:
Bell Peppers: Cut them into squares or rectangles that are approximately the same size as your protein pieces, usually about 1 to 1.5 inches.
Tomatoes: If you’re using larger tomatoes, cut them into wedges or large cubes. Cherry or grape tomatoes can be used whole.
Onions: Cut into chunks or wedges that are about the same size as the bell peppers.
Other Vegetables: If you are using other vegetables like zucchini or mushrooms, aim for a size similar to the rest of your vegetables and protein for even cooking.
Optional Seasoning:
If you desire, you can lightly season the vegetables with salt, pepper, and a little olive oil. This is optional but can enhance the flavors. Place the cut vegetables in a mixing bowl, add the seasoning, and gently toss them until they’re evenly coated.
Cutting Protein:
Cut your chosen protein into even, bite-sized cubes, ideally around 1 to 1.5 inches, to ensure uniform cooking.
Marinating Protein:
Use a marinade of your choice or prepare a simple one with olive oil, lemon juice, garlic, salt, and herbs. Ensure the protein is well-coated and let it marinate in the refrigerator for at least 30 minutes.
Read more convection oven topics here – Convection Oven: Your Ultimate Guide
Step 2: Skewering the Kabobs
Skewer Selection:
Wooden and metal skewers both work. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning in the oven.
Skewering Method:
Hold the skewer in one hand and start threading the ingredients onto it, alternating between pieces of protein and vegetables.
Leave a small gap between each item to ensure even cooking. This allows heat to circulate around each piece.
Step 3: Setting Up the Convection Oven
Preheating the Oven:
Turn your convection oven on and preheat it to 375°F (190°C). Preheating ensures that your kabobs will start cooking immediately upon entering the oven, leading to even and thorough cooking.
Oven Rack Position:
Ensure one oven rack is positioned in the middle of the oven, providing ample space for your kabobs to cook without touching any heating elements.
Step 4: Cooking the Kabobs
Baking Tray and Aluminum Foil:
Line a baking tray with aluminum foil for easier cleanup. Place a wire rack on top if you have one; this allows heat to circulate under the kabobs for even cooking.
Placement and Cooking:
Place the kabobs on the prepared tray and set it on the middle oven rack.
Cook for 20-25 minutes. Use oven mitts to carefully rotate the kabobs halfway through to ensure even cooking.
Temperature Check:
Use a meat thermometer to ensure your protein has reached the recommended internal temperature: 165°F for chicken and turkey, 145°F for pork, veal, lamb, and fish.
Step 5: Serving and Enjoyment
Rest Time:
Once cooked, remove the kabobs from the oven and let them rest for a few minutes. This helps the juices redistribute, making your kabobs more flavorful.
Serving:
Transfer the kabobs to a serving platter. For added flavor, garnish with fresh herbs like parsley or cilantro, and maybe a squeeze of lemon or lime for acidity.
