Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &
Rather than normal oven baking, I usually put things under the broiler (grill, whatever your country calls top-only heat), on the highest temperature, with the rack set so the items are 1 to 2 inches (2.5 to 5 cm) from the heating element.  If it's a thick cut of meat, like a bottom round steak (for &quot;london broil&quot;), then you'll want to leave at least 2&quot; (5cm) of space as it will plump up when it cooks
And then just cook until the top is browned to your liking, roll / flip them over, brown again, etc, until it's well browned.
And while this is going on, you'll want to leave the oven door slightly ajar.  This prevents the oven from warming up so much that the heating element shuts off, which means you're no longer getting radiant heat.  And you want to watch it, as things can go from brown to black in only a minute or two.
If they're not sufficiently cooked through at that point, then you can leave them in the middle of a low oven (maybe 300°F / 150°C) until they're cooked to your liking.