How To Cook Kebab In The Oven

For many kebabs, the oven should act like a controlled searing environment. Preheat hard, use the broiler when appropriate, and cook on a surface that can color the exterior quickly.

Low, gentle heat for too long usually gives you gray, dry meat instead of anything that resembles grill kebab.

Minced kebabs work best when the mixture is cold and cohesive before it hits the heat. A broiler tray, hot steel, or very hot pan gives the surface a better chance to set before fat drains away.

If you are making Adana-style or koobideh-style kebab indoors, the texture work still matters just as much as the cooking method.

Chunked kebabs need even threading and enough space for heat to circulate. A crowded tray steams the meat instead of browning it.

Warm bread, onion, charred vegetables, and a sharp sauce matter even more on oven kebab because the meat often has less smoke carrying the plate.