Sous vide beef kabobs are the perfect blend of convenience and gourmet flavor. Use sirloin steak and this recipe to get tender, juicy meat that’s sure to impress.
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Ingredients
- 1 ½ lb sirloin, cut into 3-inch cubes
- ½ tsp paprika
- ½ tsp cumin
- 1 tsp garlic salt
- ½ tsp pepper
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How to sous vide beef kabobs
The gist: Season cubed beef, sous vide it to perfection, then skewer and grill for a delicious finish.
1. Prep
Preheat your sous vide machine to 140ºF. While the sous vide bath is heating, season the sirloin with paprika, cumin, garlic salt, and pepper.
2. Sous vide
Vacuum-seal the seasoned sirloin in a flat layer, then place the bag in the sous vide bath for 1 ½ hours. Once cooked, stop the cooking process by adding the bag to an ice bath for 5-10 minutes.
3. Skewer kabobs
Remove the beef from the bag and pat it dry. Skewer the meat on kebab sticks.
4. Grill and finish
Grill the kebabs on medium-high heat for 1-2 minutes per side, just enough to char the outside. If you don’t have a grill, use a cast iron pan on medium-high heat with a little olive oil for a similar effect. Plate and serve the kebabs over rice or a salad. Enjoy!
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Sous Vide Beef Kabobs
Equipment
Ingredients
- 1 ½ lb sirloin cut into 3-inch cubes
- 2 tsp garlic diced
- 1 tbsp dill fresh, chopped
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat your sous vide machine to 140ºF. While the sous vide bath is heating, season the sirloin with paprika, cumin, garlic salt, and pepper.
- Vacuum-seal the seasoned sirloin in a flat layer, then place the bag in the sous vide bath for 1 ½ hours. Once cooked, stop the cooking process by adding the bag to an ice bath for 5-10 minutes.
- Remove the beef from the bag and pat it dry. Skewer the meat on kebab sticks.
- Grill the kebabs on medium-high heat for 1-2 minutes per side, just enough to char the outside. If you don’t have a grill, use a cast iron pan on medium-high heat with a little olive oil for a similar effect. Plate and serve the kebabs over rice or a salad. Enjoy!
