Lamb Kababelicious

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 amazing infused flavor. 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. Temperature: 131°F / 55°C 
Serves: 4 to 6 People

Prep time: 30 Minutes
Ingredients

For the Lamb

1 ½ pounds leg of lamb, cut into 1″ cubes (my favorite thus far was 2kg of Irish which required me to 3x the recipe)

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

Olive oil
For the Veggies

1 pint cherry tomatoes

3 small red onions cut in half

1 pint baby bella mushrooms, de-stemmed
Spicy Sous Vide Lamb Kebabs Directions

Preheat the water bath to 131°F / 55°C.

Mix together the lamb and all of the seasonings. Place in the sous vide pouches along with a splash of olive oil and cook for 18 to 36 hours. Twenty two hours worked wonders for me in 2015.

Pre-Heat a grill to high. You won’t be cooking the meat long on it, just searing it, so use the hottest setting.

Take the lamb out of the water bath and remove them from the pouches. Drain the juice into a pot, add some red wine and reduce for sauce. Or… Simply add the juice to quinoa or cous-cous as is.

Skewer the lamb cubes and vegetables, alternating between them.

Cook the kebabs on the grill for texture until the tomatoes begin to burst, turning at least once or twice. Remove from the heat and serve. Consider using pita bread, cold cubed tomatoes & chopped parsley.