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Sous Vide Beef Kebabs Recipe

Sous vide beef kebabs are one of my favorite recipes to make. I love the taste of the beef with the grilled vegetables. Here we utilize a bottom round roast to create tender and spicy beef kebabs that we finish on the grill. You can use just about any cut of meat but the bottom round roast is nice and cheap with a good amount of fat on it.



The process for making good sous vide beef kebabs is very easy. We first cube the beef roast into 1" pieces and then season it with a mixture of spices. Here we use a very flavorful blend of spices with some chipotle chile powder for kick. You could use any mixture of spices that you enjoy or just keep it simple with salt and pepper.

We then sous vide the beef for 2 to 3 days, until it is nice and tender. At that point we remove it from the water bath and place the cubes on the skewers, alternating them with the vegetables. Since the beef is already cooked we only have to grill it long enough to develop some color and cook the vegetables.

When cooking sous vide beef kebabs (or other sous vide kebabs) I try to stick with vegetables that finish quickly, such as the peppers and sweet onions I use here. I also really enjoy cherry tomatoes, pearl onions, baby bella or white button mushrooms, or summer squash since they all cook very quickly.

You could also add a sauce to the sous vide beef kebabs, either as a glaze when grilling or as a finishing sauce once you take it off. I'll often serve these with some rice and a small salad on the side but you could also use them as part of a gyro preparation by serving them with Tzatziki sauce, pita bread, olives, and feta cheese.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Beef Kebabs you can check out the following.

Sous Vide Beef Kebabs

  • Published: july 12, 2011
  • By Jason Logsdon
  • Prep Time: 45 Minutes
  • Total Time: 2 to 3 Days
  • Cooks: 131°F (55°C) for 2 to 3 days
  • Serves: 4

Ingredients for Sous Vide Beef Kebabs

  • For the Sous Vide Beef

  • 1.5 pounds beef bottom round roast, cut into 1 inch cubes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika powder
  • 1/2 teaspoon chipotle chile pepper, or chile powder of your choice
  • Salt and pepper
  • For the Vegetables

  • 1 sweet onion, cut into 1 inch pieces
  • 1 green pepper, cut into 1 inch pieces

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Cooking Instructions for Sous Vide Beef Kebabs

For the Sous Vide Beef

At least 2 to 3 days before serving

Preheat the water bath to 131°F (55°C).

Mix together all the spices in a bowl then sprinkle over the beef and mix well. Place in the sous vide pouches and cook for 2 to 3 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Finishing the Sous Vide Beef Kebabs

Heat a grill to high-heat. You won?t be cooking the meat long on it, just searing it, so use the hottest setting.

Take the beef cubes out of the water bath and remove them from the pouches. Pat them dry with a paper towel or dish cloth.

Skewer the beef cubes and vegetables, alternating between them.

Cook the kebabs on the grill until they brown and the vegetables begin to char, turning at least once or twice. Remove from the heat and serve.

Photo Credit: snowpea&bokchoi

Want Great Sous Vide Recipes?

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Sous Vide Beef Kebabs Recipe

PT2D 4 People Ingredients: 1½ pounds beef bottom round roast cut into 1? cubes 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ground coriander 1 teaspoon paprika powder ½ teaspoon chipotle chile pepper or chile powder of your choice
4.5172 stars - based on 58 reviews
In the sous vide beef kebab recipe we utilize a bottom round roast to create tender and spicy beef kebabs that we finish on the grill.
1 Serving

Related Amazing Food Made Easy Articles

All tags for this article: Beef, Dish, Grilling, Kebabs, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Bottom Round, Sous Vide Grilling , Sous Vide Kebabs , Sous Vide Recipes, Vegetable


Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.