Sous Vide Harissa Lamb Kebob

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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