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.
Ingredients for Spicy Sous Vide Lamb Kebabs
- 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
- 1 pint cherry tomatoes
- 1 pint pearl onions
- 1 pint baby bella mushrooms, de-stemmed
Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Cooking Instructions for Spicy Sous Vide Lamb Kebabs
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.
Photo Credit: rexipe
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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.