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How to Cook Shish Kabobs in the Oven

by
author image Susy Sedano
Susy joined LIVESTRONG.COM at its inception in 2008. Focused on all things food, fitness and health related, her daily contributions as the LIVESTRONG.COM community manager is an asset to the site and the millions of community members. She has a M. A. in Clinical Psychology.

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How to Cook Shish Kabobs in the Oven
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If weather keeps you from grilling your shish kabobs on your outdoor grill, broiling them in your oven produces close to the same delicious effect. A basic marinade and chunks of your favorite meats, vegetables and even fruits are the main components for assembling shish kabobs your entire family will enjoy; even picky eaters usually find a few things they like. Make them healthy. Spice them up. You can create different variations of oven-broiled shish kabobs for any occasion.

Step 1
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STEP 1

Mix together vegetable oil, garlic, lemon juice, oregano, salt and pepper in a large bowl or large liquid-tight plastic food bag.

Step 2
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STEP 2

Place cubed beef into the bowl or bag, and stir or toss to coat the meat evenly with the marinade.

Step 3
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STEP 3

Marinate the beef overnight in the refrigerator. If using a bowl, seal it tightly.

Step 4
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STEP 4

Soak bamboo skewers in water for 30 minutes before assembling your shish kabobs. If you are using metal skewers, brush them with a thin layer of vegetable oil

Step 5
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STEP 5

Adjust your oven rack so that it is approximately 5 inches from the broiler element, and set your oven to broil.

Step 6
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STEP 6

Assemble your shish kabobs on the skewers, alternating meat and vegetables.

Step 7
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STEP 7

Place the shish kabobs on the broiler pan, and place the pan in your oven.

Step 8
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STEP 8

Watch the shish kabobs closely, as oven temperatures vary. After approximately 7 to 8 minutes, turn the kabobs.

Step 9
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STEP 9

Remove the shish kabobs from the oven when a meat thermometer inserted into several beef cubes reads at least 145 degrees Fahrenheit

Step 10
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STEP 10

Rest the shish kabobs on a platter for a few minutes to allow the juices in the meat to redistribute, then serve.

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