Lamb and Red Pepper Kebabs Sous Vide


Lamb and Red Pepper Kebabs Sous Vide
Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 2 (Multiplies easily)

Because ideally meat and vegetables prefer to be cooked at very different temperatures, this recipe works best if done in two steps and then brought together.  You can cook all the components in advance, quick chill and hold them, refrigerated, to assemble later.



For the lamb

  • 1 pound (0.5 kg) boneless lamb chunks for stew
  • salt and pepper to taste
  • ¼ teaspoon garlic powder
  • 1 lemon

For the peppers and onions

  • 1 large red bell pepper, stemmed and seeded
  • 1 large sweet onion, peeled and quartered
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) soy sauce
  • ½ teaspoon (2.5 ml) black pepper
  • ½ teaspoon (2.5 ml) ground black pepper
  • ¼ teaspoon (1.25 ml) salt



For the lamb

  1. Fill and preheat (or drop the temperature if continuing after the peppers) the SousVide Supreme water oven to 134F/56.5C for medium rare (140F/60C for medium).
  2. Season the lamb with the salt, pepper, and garlic powder and put it in a single layer into a large (gallon/3.8 liter) cooking pouch.  Vacuum seal it.
  3. Submerge the pouch in the water oven and cook for 45 minutes to an hour (up to 3 hours will not affect the texture.)
  4. About 15 minutes before the cooking time has elapsed, return the pouch of peppers and onions to the water bath to reheat gently.
  5. Remove the pouches from the water oven, remove the contents from the pouches, and enjoy.
  6. If desired, preheat a grill or grill pan to high to sear the meat and veggies before serving.
    1. Skewer the meat, peppers, and onions onto four skewers
    2. Sear for a minute or two to caramelize the surfaces.
    3. Serve immediately.

For the peppers and onions

  1. Fill and preheat the SousVide Supreme to 183F/84C.
  2. Quarter the pepper and then cut the quarters in half to make 8 chunks.
  3. In a large (gallon/3.8 liter) cooking pouch, put the peppers and onions and all remaining ingredients, except the lemon, and toss to coat.  Vacuum seal.
  4. Submerge the pouch in the water oven and cook for 30 minutes.
  5. Remove from the water oven and quick chill the pouch, submerged in ice water (half ice/half water) for 15 minutes.  Refrigerate until ready to use up to 48 hours.
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