Spicy Sous Vide Lamb Kebabs Recipe (2024)

FAQs

What is the best sous vide temp for lamb? ›

For the absolute best lamb skewers, go for the most tender part of the lamb: the loin. Arguably also the most flavorful, the loin comes from the saddle area of the animal. It's especially lean, making it a wonderful choice for grilling, and is usually sold cut into chops.

As the lowest internal temperature of each kebab reaches 160°F (71°C), remove them from the grill.

Lamb shoulder can benefit greatly from the extended cooking times of sous vide. For fall apart good lamb, I often use 165°F (73.9°C) for 12-18 hours. Cooking it at 131°F (55°C) for 1-2 days us steak-like.

Boneless Leg of Lamb

The BRT or boneless leg is a versatile cut and readily available in most grocery stores. It has a rich flavor and a little bit of fat but not too much. You can buy the whole boneless leg and trim the outer fat layer with a thin knife, from there, cut it up into 1 to 1 ½-inch cubes for kabobs.

The difference is simply that the skewers are wooden instead of iron, but the kinds of marinades, meats and veggies used are essentially the same. Çöp şiş usually features smaller cuts of meat and fewer vegetables, thus its name, which translates to "rubbish shish," though its flavor is nothing to scoff at!

The best cuts of lamb for kabobs are a boneless lamb shoulder or lamb sirloin. These cuts are the best choice because they have the right amount of fat. The fat results in a juicy, tender, and flavorful kabob.

Why are my lamb kebabs dry? ›

If you cook them too long, most of the moisture will be gone and they'll be dry. It's called “overcooking your food”. So don't overcook your food and it won't be dry.

Lamb which is pink in the middle is safe to eat, in that same way that beef cooked pink in the middle is safe. However, your lamb should be cooked the way you like your lamb cooked. The tender cuts of lamb, like lamb chops, stay tender if you don't overcook them.

Lamb Chop Temperature

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Three sure fire methods to decrease the gamey taste of lamb: mustard powder, rosemary and red wine vinegar. All three neutralize the oxidization of the monosaturated fats that are present in lamb, but aren't present in beef or pork. You can braise or marinate with some combination of the three.

Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Prepare the sous vide circulator.

Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between 135F and 144F.

However, it is recommended to cook lamb to an internal temperature of at least 145°F (63°C) for safety reasons. If you prefer lamb that is tender and juicy, it is recommended to cook it to a medium-rare or medium level of doneness, with an internal temperature of 145-160°F (63-71°C).