Optimizing the nutritional quality of cooked meat requires a better understanding of the mechanisms responsible for lipid–protein changes caused by cooking. In this study, the aim was to determine the levels of protein–lipid oxidation that could occur during the kavurma production process. For this purpose, cooking was performed at 100°C for 30, 60, 90, and 120 min, and protein oxidation was determined by measuring carbonyl content, sulfhydryl (S-H) group levels, and Schiff base formation, while lipid oxidation was assessed by measuring thiobarbituric acid reactive substances (TBARS), peroxide, p-anisidine, and free fatty acid (FFA) values. Also, the changes in protein structure were identified by Fourier-transform infrared spectroscopy (FT-IR). Carbonyl, formation of Schiff bases, peroxide, p-anisidine, and FFA values significantly increased throughout the cooking time (p < 0.05). TBARS values showed a significant increase within the first 30 min, followed by a decrease. The level of S-H groups significantly decreased with increasing cooking time (p < 0.05). FT-IR analysis of the myofibrillar extract revealed 13 major peaks, with peak areas decreasing depending on the cooking time. Analysis of the secondary structure indicated higher relative intensities of α-helix and random coil up to 90 min of cooking time. Results indicate that protein–lipid oxidation is dependent on the cooking time, which point out to an effect on the nutritional quality of proteins and lipids in kavurma. Also, these results not only enhance our comprehension of the complex relationship between cooking time and product quality but also present encouraging prospects for fostering healthier and safer cooking methods.