Convection Oven Kabobs: Step-by-Step to Perfection

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.

Things You’ll Need:

  1. Baking Tray
  2. Aluminum Foil
  3. Wire Rack
  4. Cutting Board
  5. Sharp Knife
  6. Mixing Bowls
  7. Colander or Strainer
  8. Measuring Spoons/Cups
  9. Skewers
  10. Meat Thermometer
  11. Oven Mitts
  12. Tongs or Cooking Fork
  13. Protein such as beef, chicken, or tofu
  14. Vegetables
  15. Marinade
  16. Salt and Pepper
  17. 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.

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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.

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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.

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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.

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