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Spicy Sous Vide Lamb Kebabs Recipe

If you like lamb then these kebabs are for you. Cooking the lamb leg via sous vide for 18 to 36 hours results in super-tender meat. With a quick cook on the grill to finish off the vegetables the lamb should stay very moist. The spices in the lamb are pretty traditional but you can substitute anything you prefer. This recipe is great when served with some saffron rice, Tzatziki sauce, and a simple side salad.

Modernist Tools, Ingredients, and Techniques Used

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

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Spicy Sous Vide Lamb Kebabs

  • Published: May 5, 2011
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 18 or up to 36 Hours
  • Cooks: 131°F (55°C) for 18 to 36 hours
  • Serves: 4 to 6

Ingredients for Spicy Sous Vide Lamb Kebabs

  • For the Sous Vide Lamb

  • 1.5 pounds leg of lamb, cut into 1 inch cubes
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh mint, chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon garlic, minced
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chipotle chile pepper
  • 1/4 teaspoon ground black pepper
  • For the Vegetables

  • 1 pint cherry tomatoes
  • 1 pint pearl onions
  • 1 pint baby bella mushrooms, de-stemmed

Cooking Instructions for Spicy Sous Vide Lamb Kebabs

For the Sous Vide Lamb

At least 18 to 36 hours before serving

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

Mix together the lamb and all of the seasonings. Place in the sous vide pouches and cook for 18 to 36 hours.

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.

For Finishing the Sous Vide Lamb 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 lamb cubes out of the water bath and remove them from the pouches. Pat them dry with a paper towel or dish cloth.

Skewer the lamb cubes and vegetables, alternating between them.

Cook the kebabs on the grill until the tomatoes begin to burst, turning at least once or twice. Remove from the heat and serve.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Photo Credit: rexipe

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Spicy Sous Vide Lamb Kebabs Recipe

PT18H 4 to 6 People Ingredients: 1 ½ pounds leg of lamb cut into 1\ cubes 2 teaspoons fresh parsley chopped 2 teaspoons fresh mint chopped 2 teaspoons ground coriander 1 teaspoon garlic minced 1 teaspoon paprika powder 1 teaspoon salt ¼ teaspoon cinnamon ¼ teaspoon chipotle chile pepper ¼ teaspoon ground black pepper 1 pint cherry tomatoes 1 pint pearl onions 1 pint baby bella mushrooms de-stemmed