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Baked Meat Kabobs: the Recipe for the Oven Baked Main Course with a Tasty Marinade

Total time: 1h5min.
Difficulty: Low
Serves: 4 - 6 people
By Cookist

Baked meat kabobs are a tasty main course, really easy to prepare, ideal for a lunch or a dinner with friends. The secret to obtaining soft and tasty skewers is to let them marinate in an emulsion of oil, lemon juice, salt, pepper and chopped aromatic herbs: this way, they will become juicy and golden brown to perfection.

Furthermore, preparation in the oven is even simpler than that on the grill or in a pan because it is not necessary to turn the kabobs to complete their cooking as best as possible. Furthermore, it will allow you to create a light and low-fat dish, especially if combined with seasonal vegetables.

In our recipe we used beef, chicken and pork, alternating with pieces of bell peppers, to make them more delicious and colorful. If you like, you can prepare them only with meat or add other vegetables, such as zucchini, eggplants, cherry tomatoes or onions.

Find out how to prepare baked meat kabobs by following our step-by-step procedure and tips for an exquisite result.

For the kabobs
Beef loin
200 grams
Pork sausage
200 grams
Chicken breast
200 grams
Pork loin
200 grams
Yellow and red peppers
For the marinade
Extra virgin olive oil
as much as you need
Lemon juice
as much as you need
as much as you need
Black pepper
as much as you need
Herbs and spices
as much as you need

How to Prepare Baked Kabobs

To prepare the baked meat kabobs, start by cutting the beef and pork, sausage and chicken breast into chunks (preferably, all must be of a similar size). Then, transfer them to a large container for marinating.

Season the meat with the lemon juice, salt, pepper and a drizzle of extra virgin olive oil.

Mix and cover with cling film, leaving to marinate in the fridge for 30 minutes.

In the meantime, wash and dry the peppers, then cut them into squares.

Assemble the kabobs by alternating the meat with the red and yellow peppers: place the chicken breast in the centre, which requires less cooking, and then the beef and the pork.

Arrange the kabobs on a baking tray lined with baking paper.

Drizzle them with the marinate to which you will have added chopped herbs and spices to your personal taste. Cook the kabobs in the oven, in static mode, at 180°C for about 20 minutes, or until they are golden: lightly score the meat with a knife to check that it is also cooked in the central part. Be careful to set the right temperature to prevent the kabobs from burning.

Once they're ready, arrange the kabobs on a serving plate and serve them pipin hot, accompanying them with a fresh salad or tasty baked potatoes.


To prepare the baked kabobs we advise you to not choose meat cuts that are too lean, to avoid them drying out too much and becoming dry after cooking.

If you use mixed meats, remember to put the one that requires less cooking time in the centre. A correct order could be as follows: veal in the center, then chicken or turkey, beef, lamb and pork, leaving the sausages for the ends of the kabob. The pieces placed in the center will thus remain softer and will be protected from the humidity of the nearby meats.

For cooking in a fan oven, set the temperature to 175°C and cook the kabobs for 20 minutes.

To make the baked kabobs softer and tastier, you can also add pancetta, bacon or diced cheese for a stringy result. Then, between one piece of meat and the other, you can also insert a bay leaf, for an even more aromatic flavor. You can drizzle the kabobs with 1/2 glass of white wine or beer before cooking.

How to Store Baked Meat Kabobs

The baked meat kabobs can be kept in the fridge for a maximum of 1 day, well covered with cling film.

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