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.
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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.
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.
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