Sous Vide Harissa Lamb Kebob

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      Heat a grill to medium-high heat. (Alternatively, heat a grill pan over medium-high heat for 5 minutes.)

    • Step 2

      When the grill is hot, add the skewers and grill until well-browned and slightly charred on all sides, about 3 minutes total.

    • Step 3

      Transfer lamb to a serving platter and let rest for 5 minutes. Serve with Greek yogurt and fresh mint.

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134 F / 56.7 C Recipe Temp
Recipe Time
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