7 ways to cook kebab without a barbecue in the past

Picture the delicious smell of grilled kebabs filling your kitchen and bringing back memories of backyard cookouts and summertime get-togethers. However, what happens if you are not near a barbeque grill? Do not be alarmed! This post will discuss seven creative ways to make kebabs without a grill by utilizing common household items and outdated cooking methods. Prepare to go on a culinary journey as we reveal other ways to make that succulent, nicely charred kebab in the convenience of your own home.

Kebabs were among the many delectable foods that people throughout the world discovered inventive ways to prepare long before the invention of contemporary grilling technology. Our forefathers used tools and methods that might seem unusual by today’s standards, but they were reliant on creativity and resourcefulness. Examining these antiquated techniques helps us understand the culinary customs that have been passed down through the years, as well as provide useful answers for cooking without a grill.

Using an open flame is one of the earliest ways to cook kebabs without a barbecue. Imagine yourself with others around a roaring campfire, skewering veggies and meat that has been marinated onto sturdy branches or improvised skewers. Cooking kebabs over an open flame, whether in your backyard or the middle of nowhere, adds a rustic charm and smoky flavor that transports you back to simpler times. This primitive method helps us rediscover the age-old pleasure of sharing a meal with others and our primal instincts.

In our quest to grill kebabs indoors, the humble stovetop becomes a useful ally for those without access to an open flame. You can replicate the intense heat and characteristic grill marks usually associated with outdoor barbecue by using a grill pan or cast-iron skillet. With the accurate temperature control and even cooking made possible by this technique, every kebab will have the ideal amount of char on the outside and juicy, tender interior. You can quickly enjoy kebabs that are on par with those prepared on a conventional barbecue grill with just a flick of the wrist and a sizzle of the pan.

Before the development of contemporary kitchen appliances, industrious chefs used unconventional techniques to get the desired outcomes. Let me introduce you to the brick oven, a traditional cooking device used in many cultures throughout the world. You can make an instant "oven" to cook kebabs to perfection by utilizing the intense heat emitted by heated bricks or stones. Just place the kebabs on a wire rack or grate inside the brick oven and let the radiant heat cook the meat and veggies until they are soft, flavorful, and slightly smoky.

Traveling through the annals of culinary history, we come across yet another clever way to cook kebabs without using a barbecue: the conventional tandoor, or clay oven. Tandoor ovens, which have their origins in Central Asia and the Indian subcontinent, have been used for centuries to give a variety of foods, including kebabs, a distinct flavor and texture. Tandoor cooking uses the intense heat from a wood or charcoal fire inside the clay chamber to create kebabs that have a distinctive char and a moist, succulent interior that is simply delicious.

The broiler is a practical option for individuals looking for a less complicated method of cooking kebabs indoors, requiring little setup time and equipment. You can accomplish the same results as outdoor grilling in a fraction of the time by setting the skewers directly beneath the broiler element on a broiler pan or wire rack. Your taste buds will be tingling as the intense heat from the broiler quickly caramelizes the kebabs’ outside while locking in moisture, creating a satisfyingly charred crust and juicy inside.

Finally, we have the ancient method of pit roasting, which has been used for thousands of years and is still a mainstay of many traditional cooking cultures. You can make a natural oven to slow-roast kebabs to perfection by excavating a shallow pit in the ground and filling it with hot coals or rocks. This simple but efficient technique produces kebabs that are soft, tasty, and infused with the earthy essence of the surrounding soil by distributing heat evenly and cooking them slowly over a long period of time.

Principles of cooking kebabs without a brazier

An improvised brazier was created by equipping the hearth with improvised materials to resemble a structure with sides and starting a fire. Skewers made of deciduous tree and shrub shoots were utilized. The marinated meat pieces were placed on the makeshift wooden swords after the skin was removed from the bars.

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7 options for replacing the barbecue in nature

In order to prepare a kebab in the outdoors without a barbecue, people employed a variety of tools, such as bricks, cobblestones, or even logs arranged like a grill.


Pit construction is regarded as one of the more rudimentary methods of building a hearth for roasting meat. To accomplish this, take out the turf, place it around the trench’s edge, and start a fire. When the coals are ready, slide the meat onto the skewers you made at home and set them over the fire. The skewers holding the meat preparations are supported by the turf surrounding the pit’s perimeter.

Using stones

Boulders and cobblestones nearby can be used to make an improvised fryer for kebab cooking in the outdoors. Lay out two parallel strips from them, spaced apart according to the skewers’ length. Next, a fire is constructed between the stone sides of the base. Skewers with strung pieces of meat are placed over the firebox as soon as the firebox is covered with the proper amount of coals.

Shashlyk in a jar

Several three-liter glass jars and an oven are needed for this option. Technology’s subtleties:

  • Meat is pre-marinated in pieces using salt, seasonings and lemon juice;
  • The cans are washed and wiped dry;
  • At the bottom of the glass container lay onions in large rings, add salt, pepper and spices;
  • Meat with pieces of sweet peppers and tomatoes are put on wooden skewers;
  • In a jar with onions place the blanks on mini skewers, cover the top with foil, forming a kind of cap.

After placing the container containing the contents in a cold oven, turn on the device to medium power. Here, it’s crucial to make sure the heating happens gradually. The temperature differential between the medium and the oven will cause the glass container to burst if it is placed inside a hot oven. Shish kebab in a jar becomes juicy and flavorful after being fried for 60–80 minutes at a temperature of no more than 200 °C.

What’s interesting about this kebab cooking variation is that the brazier is replaced by a glass jar.

Brazier made of brick

In nature, a brick roaster is regarded as a popular feature of kebabs. Simply lay out the required length of the hearth and place the bricks on top of the ribs to begin cooking meat on skewers. The brazier’s width is calculated by considering the diameter of the wooden skewers on which the workpieces are mounted. Prepare the coals in a brazier with brick sides, then place the meat skewers on them. Turn them over a few times to ensure all sides are cooked through.

We use aerated concrete blocks

The configuration of the fryer made of aerated concrete blocks is comparable to that of the brick variant. Here, two parallel lines are also built, forming a trench that can be used to build a fire. If there are only two to four pieces of aerated concrete blocks, they ought to be utilized in accordance with an alternative theory:

  • 2 sticks with a length of about 1 m should be prepared;
  • Set the aerated concrete blocks at a distance from each other so that at the right moment, putting 2 sticks on them in parallel, to get a stable support for laying skewers with meat.

Once the blocks are positioned as desired, coals should be ready and a fire built between the blocks. Then place the sticks that will hold the blank skewers on the aerated concrete base.

Shashlyk on a barrel

At the cottage or on a picnic, a metal container found beneath food items can be used as a brazier for kebabs. It is convenient to build a fire and prepare the appropriate amount of heated coal in a small tin barrel underneath beer or tomato paste. After that, meat skewers are placed on the barrel, and in 15 to 20 minutes, delicious shashlychok is produced.

Using logs

When grilling kebabs outdoors without a brazier, two logs can be used. A fire is started between them and they are stacked parallel. For this purpose, large-diameter logs work well because they will smolder gradually while making charcoal.

Method Description
1. Oven Broil Thread marinated kebab meat onto skewers and broil in the oven until cooked through, turning occasionally.
2. Stovetop Grill Pan Use a grill pan on the stovetop to mimic the charred flavor of a barbecue, cooking the kebabs until browned and cooked to your liking.
3. Outdoor Grill If you have an outdoor grill but no barbecue, simply grill your kebabs outside, rotating them to ensure even cooking.
4. Campfire Skewers Wrap marinated kebab meat in foil and cook over a campfire, rotating the skewers until the meat is tender and cooked through.
5. Pan-Fry Cut kebab meat into smaller pieces and pan-fry them until browned and cooked through, adding vegetables for a complete meal.
6. Broiler Setting Use the broiler setting on your oven to quickly cook kebabs, ensuring they"re placed close to the heat source for proper browning.
7. Indoor Grill If you have an indoor grill or grill pan, use it to cook kebabs indoors, getting a similar char and flavor without needing an outdoor barbecue.

Who would have guessed that you could have mouthwatering kebabs without a grill? In this post, we looked at seven inventive ways to prepare this popular meal with techniques from the past. There’s an oven technique or a stovetop grilling method for every type of cooking environment and preference.

All of your common kitchen tools, such as pans and skewers, will work to recreate the flavorful smoke of a backyard barbecue. Whether you’re in the mood for tender lamb skewers or juicy chicken kebabs, these techniques provide a tasty and easy substitute for outdoor grilling.

These recipes give people who don’t have access to a grill or an outdoor area a way to eat kebabs all year round, no matter the weather. You can always find a place and time to sate your cravings for kebab with a little imagination and hustle.

Investigating these traditional cooking methods offers us a wealth of gastronomic opportunities in addition to helping us appreciate the inventiveness of earlier generations. You can enhance your kebab experience by experimenting with different cooking techniques and discovering new flavors and textures.

With or without a traditional grill, these substitute cooking techniques provide a tasty and easy way to enjoy kebabs. Perfect for a backyard BBQ or just a summertime craving. You can fulfill your cravings for kebabs in a variety of ways, such as by oven roasting or indoor grilling.

Don’t worry the next time you’re craving kebabs but don’t have access to a barbecue. These creative cooking methods will allow you to make a tasty batch of skewers in your own kitchen. Use your imagination, try out various flavors, and savor the delicious outcomes.

So, these techniques demonstrate that you don’t need a barbecue to savor the delectable flavors of kebabs, whether you’re preparing for a large gathering or just treating yourself to a romantic supper. Any meal can become a culinary adventure with a little imagination and a few staple kitchen tools.

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Sergey Ivanov

I like to help people create comfort and comfort in their homes. I share my experience and knowledge in articles so that you can make the right choice of a heating and insulation system for your home.

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