Sous Vide Harissa Lamb Kebob

If you're looking for a lamb dish that's easy, flavorful and tender, this sous vide harissa lamb kebob is the way to go. We recommend serving it with Greek yogurt and fresh mint. Note: If using wooden skewers on the grill, you will need to soak them in water for at least 10 minutes before using to prevent burning.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 134F / 56.7C

Ingredients

• 1 pound boneless leg of lamb, cut into 1-inch pieces
• 2 tablespoons harissa
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon freshly ground black pepper
• Plain Greek yogurt, for serving
• Fresh mint leaves, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
2. Combine all ingredients in a large zipper lock or vacuum seal bag, mixing to evenly coat the lamb with the spices. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat very dry with paper towels. Thread lamb onto 4 wooden or metal skewers.
2. Heat a grill to medium-high heat. (Alternatively, heat a grill pan over medium-high heat for 5 minutes.)
3. When the grill is hot, add the skewers and grill until well-browned and slightly charred on all sides, about 3 minutes total.
4. Transfer lamb to a serving platter and let rest for 5 minutes. Serve with Greek yogurt and fresh mint.