Turbochef

Chicken or Steak Kabobs ,Raw

Chicken or Steak Kabobs ,Raw
  • Product Description:

  • Weight:
    8 oz - 10oz per Kabob including vegetables

  • Starting State:
    Refrigerated

ingredients
  • Skinless-boneless chicken breast cut 1″ by 1″ 3 oz- 4 oz per skewer
  • Flank steak cut  1/2″ by 1″ 3 oz-4 oz per skewer
  • Red/Green bell pepper  cut 1″ by 1″ as needed
  • Yellow onions  cut 1″ by 1″  as needed
  • Mushrooms whole as needed
  • olive oil
  • salt
  • pepper

 

directions
  •  Assemble skewers
    Brush with olive oil
    Season with salt and pepper
oven settings
  • Quantity: 4-6 Kabobs
  • Cooking Medium:

    1/2 Sheet Pan

  • Set Temperature: 500°F / 260°C
  • Cook Time: 7:00 minutes
Event % Time % Air
1 100% 80%
  • Quantity: 4-6 each
  • Cooking Medium:

    1/2 Sheet Pan

  • Set Temperature: 500°F / 260°C
  • Cook Time: 5:30 minutes
Event % Time % Top Air % Bottom Air % Microwave
1 100% 70% 80% 30%
  • Quantity: 4-6 each
  • Cooking Medium:

    1/2 Sheet Pan

  • Set Temperature: 450°F / 232°C
  • Cook Time: 6:30 minutes
Event % Time % Top Air % Bottom Air % Microwave
1 100% 70% 100% 30%
  • Quantity: 4-6 each
  • Cooking Medium:

    1/2 Sheet Pan

  • Set Temperature: 500°F / 260°C
  • Cook Time: 7:30 minutes
Event % Time % Air
1 100% 80%
  • Quantity: 2 each
  • Cooking Medium:

    9.5″ by 11.75″ Pan or turbochef i1-9496 tray

  • Set Temperature: 500°F / 260°C
  • Cook Time: 4:00 minutes
Event % Time % Top Air % Bottom Air % Microwave
1 100% 100% 100% 60%
  • Quantity: 4-6 each
  • Cooking Medium:

    1/2 Sheet Pan

  • Set Temperature: 500°F / 260°C
  • Cook Time: 7:30 minutes
Event % Top Air % Bottom Air Rear/Single Best Speed Front Belt Speed
1 60% 70% 7:30 7:30
  • Quantity: 2-4 each
  • Cooking Medium:

    1/4 Sheet Pan or Turbochef 100011 basket

  • Set Temperature: 500°F / 260°C
  • Cook Time: 4:00 minutes
Event % Time % Air % Microwave % Temperature Offset
1 100% 70% 40% 50
Chef's Notes

Chicken and steak Kabobs can be cooked together

Steak should be medium rare/medium

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