Sous Vide Lamb Kebabs with Herb Tahini
These succulent lamb kebabs are infused with a medley of Middle Eastern spices and sous vide to perfection for a tender, flavorful result. Paired with a vibrant herb tahini sauce, this dish is ideal for advanced cooks looking to impress. The sous vide method allows for perfect precision and is great for make-ahead meal prep, as you can cook the lamb in advance and quickly finish on the grill.
Ingredients
- 2 pounds boneless leg of lamb, cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1 cup tahini
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 1/2 cup water
- Flaky sea salt, to taste
- Olive oil, for drizzling
Method
- In a large bowl, combine lamb cubes with olive oil, cumin, coriander, smoked paprika, cinnamon, minced garlic, salt, pepper, and lemon juice. Mix well to coat the lamb evenly.
- Place the seasoned lamb in a vacuum-sealed bag, ensuring the lamb is in a single layer. Vacuum seal the bag according to the manufacturer's instructions.
- Preheat a sous vide water bath to 135°F (57°C). Submerge the sealed lamb in the water bath and cook for 3 hours.
- While the lamb cooks, prepare the herb tahini sauce. In a blender, combine tahini, parsley, mint, and water. Blend until smooth and season with flaky sea salt to taste. Set aside.
- After the sous vide cooking, remove the lamb from the bag and pat dry with paper towels. Preheat a grill to high heat.
- Thread the lamb cubes onto skewers and grill for 2-3 minutes per side, or until charred to your liking.
- Drizzle with olive oil and serve the lamb kebabs with the herb tahini sauce on the side.