Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat & I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over charcoal, but since I am in an apartment in a city, I am trying to bake the kebabs using my conventional oven.
I wanted to see what the corresponding rule of thumb is for cooking time across different types of meat over a charcoal grill vs. a conventional oven:
i.e.,
                  Conventional Oven/Temperature     vs.          Charcoal grill

Time to cook:
Ground lamb
Ground venison
Ground beef
Lamb cubes
Beef Cubes
Chicken
etc.
I'd like to have some type of conversion between the conventional oven times vs. charcoal grill times. If there is a chart on how long to cook between a conventional oven vs. charcoal grill for different types of meat (as well as temperature setting), that would be great.
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.