Isva recipe archives header

Sous Vide Armenian Style Shish Kabob Recipe

Sous vide armenian shish kabobs

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

This sous vide lamb roast recipe combines the tender roast with an Armenian-style red wine marinade that is finished off with a side of flavorful vegetables.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Armenian Style Shish Kabob Recipe

  • Published: October 19, 2021
  • By Bob Lamson, CEO, Precision Appliance Technology, Inc.
  • Total Time: 1 to 2 hours
  • Cooks: 126°F (52°C) for 1 to 2 hours
  • Serves: 4

Ingredients for Sous Vide Armenian Style Shish Kabob

  • For the Sous Vide Lamb

  • 2 pounds lamb roast
  • For the Marinade

  • 1 cup red wine of choice
  • 1/4 cup olive oil
  • Fresh lemon juice (2 whole lemons)
  • 1 tablespoon dry rosemary
  • 1 tablespoon dry thyme
  • 2 teaspoons dry oregano
  • Garlic powder, salt and pepper to taste
  • For the Vegetables

  • 4 fresh bell peppers (green, yellow, orange and/or red)
  • 3 medium-size tomatoes
  • 1 large white onion
  • 1 large red onion
  • 12 crimini or white button mushrooms
Showcase banner display

Cooking Instructions for Sous Vide Armenian Style Shish Kabob

For the Marinating Process

1. Cut the lamb roast into approximately 1 1/2" cube chunks.

2. Cut peppers, tomatoes and onions (use a toothpick to hold onion sections together) into bite-size chunks.

3. In a small bowl combine the wine, olive oil, lemon juice, rosemary, thyme, oregano, garlic powder and salt and pepper, and mix thoroughly. (Alter amounts of any of these for desired marinate taste.)

4. Place the lamb chunks into a large bowl. Pour 1/2 of the marinade over them and mix thoroughly to cover each chunk with the marinade.

5. Put lamb chunks with marinade into a gallon-size vacuum pouch and vacuum seal. Place sealed lamb in the refrigerator and leave for between 24 and 48 hours.

6. Place all the vegetable pieces (and mushrooms)  into a large bowl. Pour the other 1/2 of the marinade over them and mix them thoroughly to cover each piece with marinade.

7. Place the bowl with the vegetables and marinade in the refrigerator and leave for the same time as the lamb.

For the Sous Vide Lamb

1. When ready to cook, fill and preheat your sous vide water bath to between 125-140°F (52-60°C) depending upon doneness desired.

2. Submerge lamb pouch into the water bath and cook for 1 to 2 hours.

3. When sous vide process is finished, remove lamb from bag and place chunks on skewers (or in shish kabob grilling baskets) and finish briefly on very hot barbecue grill or oven broil for only enough time for outside crusting of the lamb chunks (turning every 20 -30  seconds or so for even finish).

For the Vegetables

The vegetables can be cooked in any of several ways.

1. Stir fry on a barbecue in a vegetable grill basket.

2. Placed on a shish kabob skewer or in grill basket then finished on a barbecue or in an oven on the broil setting.

3. Stove top stir fried.

To Serve

Armenian style sous vide shish kabob goes particularly well with rice pilaf, Armenian cucumber salad or Greek salad, lavash flatbread, your favorite medium-body red wine and an after dinner Armenian Cognac.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Lamb, Sous Vide Lamb , Sous Vide Recipes, Vegetable

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image