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Written by Jason Logsdon
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. 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 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! 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.
Modernist Tools, Ingredients, and Techniques Used
Spicy Sous Vide Lamb Kebabs
Ingredients for Spicy Sous Vide Lamb Kebabs
For the Sous Vide Lamb
For the Vegetables
Cooking Instructions for Spicy Sous Vide Lamb Kebabs
For the Sous Vide Lamb
At least 18 to 36 hours before serving
For Finishing the Sous Vide Lamb Kebabs
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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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 co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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