• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sip Bite Go logo

  • Recipes
    • All Recipes
    • Homemade Pizza
    • Sous Vide Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Main Dish Recipes
    • Dessert Recipes
  • Sous Vide
    • All Sous Vide Recipes
    • The Home Chef’s Sous Vide Cookbook
    • Sous Vide Lobster Tails
    • Sous Vide Frozen Steak
    • Sous Vide T Bone Steak
    • Sous Vide Chicken Wings
    • Sous Vide Egg Bites
  • Cookbooks
  • More
    • Entertaining
    • Kitchen Remodel
    • Travel
    • Blogging Chat
    • Shopping Guides
    • Check Ins
    • Giveaways
  • About
    • Get Updates
    • About Jenna
    • Start here
    • Work With Me
    • Contact
  • Podcast
  • Nav Social Menu

    Follow Us

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Sous Vide Beef Kebabs [+VIDEO]

Sous Vide Beef Kebabs [+VIDEO]

Oct 22, 2019 · 2 Comments

Pin197
Tweet
Share12
Share
209 Shares
Jump to Recipe Jump to Video Print Recipe

Amazon disclosure - We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

sous vide beef kebabs

Sous vide steak kebabs are always tender and never chewy. The sous vide then grilled beef method allows you to craft this dish to careful precision—bringing the meat to within a few minutes of being done in the sous vide bath, then adding a bit of smoke and crispness in your outdoor grill. Let’s sous vide and then grill kebabs!

sous vide beef kebabs
🎶Grill. Baby. Grill. [sous vide inferno…] Grill. Baby. Grill…. 🎶These beef kebabs are prepared in the sous vide bath and finished over a fire-y hot grill — you see, what happens is that the sous vide cooking makes it so the steak has no issue with overcooking. And the grill finish infuses a boat-load of flavor.
If you don’t have a grill accessible, a cast iron pan finish for these kebabs will work just as well. 

This is one of my favorite sous vide beef recipes.

Tender, juicy, and cooked to a T—they come together so effortlessly, I feel that I’ve hardly cooked, but I still get to serve an all-star meal. Kebabs cooked sous vide style are the way to go!

Did you know? You can cook sous vide beef from frozen.

sous vide steak kebabs on wooden kebab sticks
These sous vide beef kebabs finished on the grill. Since they were already cooked sous vide style, the fire of the grill is just an enhancement.

How are sous vide kebabs different from grilled kebabs?

There’s no issue with overcooking beef sous vide style because they never go over the temperature set for the sous vide bath.

During sous vide cooking, the beef is cooked to a specific degree – and never over the temperature. Compare to grilling beef kebabs – which makes it easier to overcook them and get dry, chewy kebabs.

I used my Anova sous vide machine for this recipe, which made it possible to cook sous vide kebabs at a perfect medium / medium-rare temperature. They cook to the desired temperature throughout – so the outside is just as perfectly medium as the center. 

The possibly confusing part, is that the sous vide beef kebabs are grilled after sous vide cooking for a short time.

fThis produced the desired charred texture on the outside of the kebabs, while keeping the inside perfectly tender. 

At the end of the day, sous vide beef kebabs are going to be more tender, less chewy, and more predictable to cook perfectly – every single time. 

ingredients to make sous vide beef kebabs

Ingredients for sous vide beef kebabs

The beef used in this recipe is sirloin, cut into 3-inch cubes. The beef is seasoned with garlic, fresh dill, salt and pepper.

You can also use garlic salt, which I love!

How to sous vide beef kebabs – step by step 

Set the sous vide machine to 140ºF. 

Season the sirloin cubes with the spices with the garlic, salt and pepper. 

vacuum sealing sous vide beef kebab meat

Vacuum-seal sirloin topped with dill in a flat layer. 

Time and temp for sous vide beef kebabs

Sous vide at 140ºF for 1 1/2 hours for medium. See the chart at the end of this post for different sous vide steak times and temps. 

Once done in the sous vide bath, remove cooked sous vide beef kebab meat from the bag and pat dry. 

Help! My sous vide beef looks funny…

At this point, the meat has been thoroughly cooked to the desired temperature, but lacks the finish on the outside that locks in the flavor and presents the way you’d expect meat to look.

So it’s time to skewer the meat on kebab sticks and finish them on the grill!

sous vide beef kebabs on a wooden skewer
De-lish! These perfectly cooked, wicked tender, medium or medium rare (your choice!) sous vide beef ribs are perfect for anyone who has ended up with chewy beef kebabs or undercooked raw beef kebabs in the past.

How to finish sous vide kebabs on the grill

Grill kebabs on high heat just enough to char the outside – about 1-2 minutes on each side. 

sous vide beef kebabs in a cast iron pan on the stove

How to finish sous vide kebabs without a grill (on the stove)

If you don’t have a grill to finish the kebabs, a cast iron pan on medium-high heat with a little olive oil will work just as well. 

Plate and serve over rice or a salad.

medium sous vide beef kebabs

What to put on sous vide beef kebabs

This versatile recipe lends itself well to a variety of sauces. Dijon mustard is one tried-and true option, and any sort of Greek yogurt sauce will taste great. If you change up the seasonings, or just use salt and pepper, adding teriyaki sauce can give these beef kebabs a completely different flavor. If you like spicy foods, play generous with the hot sauce and spices. Or do you want something different for a change? Pair it with peanut sauce, and no one will know they’re eating the same meal. 

For a seafood version, try these sous vide shrimp kebabs. 

sliced sous vide kebabs
When sous vide beef kebabs are cooked in advance (under water in the sous vide bath) they can be refrigerated until it’s time for dinner. Then they come together super fast on the grill—seriously 1-2 minutes on each side to get a little char.

 

What to serve with kebabs

It’s hard to find something that doesn’t go well with these sous vide beef kebabs. They can be served with almost everything, and that includes:

  • Roasted vegetables like these garlic dill carrots
  • Sous vide brussels sprouts
  • Simple green salad
  • Brown rice with mushrooms
  • Pita bread (try it grilled!) 
  • Greek salad
  • Rice

What are the best sous vide beef kebabs like?

You—and the lucky people you cook these for—will find your sous vide beef kebabs to be tender, juicy, and rich. After searing, your kebabs should be deliciously browned and ever so slightly chewy.  

Wine to serve with beef kebabs

Red should be your go-to wine for steak. You can never go wrong with a smooth Argentine Malbec (we love Alamos) for your simplest kebabs. Or try a bold California Cabernet Sauvignon (like this one by Francis Coppola) for a spicier flavor.

If you’re making these for a crowd, see my guide to sous vide entertaining ideas.

sous vide beef kebabs on a white plate

What should sous vide beef kebabs look like?

How much to cook beef varies significantly based on individual preference, but in general, kebabs tend to be more cooked than a steak, and cooking them Sous Vide should make for steak that has a hint of pink on the inside, but is mostly brown.

sous vide steak time and temperature chart

Sous vide steak time and temperature chart

All sous vide steaks can be cooked between 45 minutes – 4 hours. In this recipe, I cooked the steak 2.5 hours, but I’ve cooked steak for as low as 45 minutes with delicious results.

Don’t forget to add 60 minutes when cooking sous vide steak from frozen.

  • Rare steak – sous vide at 120-128°F
  • Medium rare steak – sous vide at 129-134°F
  • Medium steak – sous vide at 135-144°F
  • Medium well steak – sous vide at 145-155°F
  • Well done steak – sous vide at 156-162°F

What if my beef kebabs overcook? 

Since you’ve already made sure that your beef is thoroughly cooked while cooking it sous vide, searing it on the highest heat for just a minute, rather than truly cooking for an extended period of time is the best way to ensure you capture the seared flavor without overcooking your meat.

How to refrigerate sous vide beef kebabs

Steak is one of the best meats for storing in the refrigerator, and these sous vide beef kebabs will keep for up to 5 days in a covered container.

If you like to meal prep on the weekend, that’ll almost take you through the week. 

closeup of sous vide beef kebabs

Tasty tips for sous vide beef kebabs

  • For a small dinner, I usually prefer to use metal kebab sticks. 
  • For a large crowd, it’s easier to cleanup if you serve these sous vide kebabs on wooden kebab sticks. Soak them in water ahead of time so they don’t burn on the grill. 
  • Meal prep tips. Pre-cook the kebabs in advance, skewer them, then store in the fridge until it’s time to finish them on the grill.
  • Kebab and wine pairing suggestions. Try these kebabs with an Argentine Malbec or an Australian Cabernet Sauvignon.

Readers also love these sous vide recipes

  • Sous Vide T Bone Steak
  • Sous Vide Wings
  • Sous Vide Spare Ribs
  • Sous Vide Turkey Legs
  • Sous Vide Turkey Breast
  • Sous Vide Pulled Pork
  • Sous Vide Short Ribs
  • Sous Vide Pork Chops
  • Sous Vide Brussels Sprouts

Let me know when you make your sous vide beef kebabs. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

Print
sous vide beef kebabs with fresh herbs

Sous Vide Beef Kebabs

Sous vide steak kebabs are the ultimate crowd-pleaser. The sous vide then grilled beef method allows you to craft this dish to careful precision—bringing the meat to within a few minutes of being done in the sous vide bath, then adding a bit of smoke and crispness in your outdoor grill. If you don’t have a grill accessible, a cast iron pan will work just as well.
Course Dinner, Main Course, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 232 kcal
Author Jenna Passaro

Ingredients

  • 1 1/2 lb sirloin cut into 3-inch cubes
  • 2 tsp garlic diced
  • 1 tbsp dill fresh, chopped
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Preheat sous vide machine to 140ºF.
  2. While the sous vide bath preheats, season the sirloin with paprika, cumin, garlic salt, and pepper.
  3. Vacuum-seal sirloin in a flat layer and drop the bag in the sous vide bath at 140ºF for 1 1/2 hours. When done, remove beef kebab meat from the bag and pat dry. Skewer the meat on kebab sticks.
  4. Grill kebabs on high heat just enough to char the outside 1-2 minutes each side. If you don’t have a grill to finish the kebabs, a cast iron pan on medium-high heat with a little olive oil will work just as well. Sear until browned.

Recipe Video

Recipe Notes

  • For a small dinner, I usually prefer to use metal kebab sticks. 
  • For a large crowd, it’s easier to cleanup if you serve these sous vide kebabs on wooden kebab sticks. Soak them in water ahead of time so they don’t burn on the grill. 
  • Meal prep tips. Pre-cook the kebabs in advance, skewer them, then store in the fridge until it's time to finish them on the grill.
  • Kebab and wine pairing suggestions. Try these kebabs with an Argentine Malbec or an Australian Cabernet Sauvignon.
Nutrition Facts
Sous Vide Beef Kebabs
Amount Per Serving
Calories 232 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 104mg35%
Sodium 679mg30%
Potassium 582mg17%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 142IU3%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Grill Recipes, Main Dish Recipes, Recipes, Seasonal Summer Recipes, Sous Vide Beef, Dill, garlic, kebabs, sirloin, Steak

Reader Interactions

Comments

  1. Beth Ann says

    October 24, 2019 at 9:54 am

    Everyone liked your recipe. I made these for a retirement party for my mom at a park. I had to cut the sirloin myself because I couldn’t find precut sirloin. Sous vided the kebab meat the day before and the flavor was superb the next day when I grilled them at the park. I served them with tazikki I bought at the store and other people brought sides.5 stars

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

jenna passaro food blogger

I want to help you cook up your wildest dreams — in and out of the kitchen!

   

jenna passaro prepping sous vide steak

Years ago, I ditched a predictable career path with very few vacation days to pursue a life of fun, food and travel.

Along the way, I moved to Portland, launched this blog, wrote a cookbook, and started a family.

jenna on phone

Now my days are filled with recipe testing, creativity, family time, and chatting with foodie friends on my podcast.

Here at Sip Bite Go, you’ll learn my favorite restaurant style recipes. Get my secrets to making pizza at home and feel like a true home chef with my sous vide recipes.

Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

jenna passaro the home chef's sous vide cookbook

My new book is out! Take your kitchen skills to the next level with The Home Chef’s Sous Vide Cookbook.

 

Recent Favs

  • Making Pizza At Home with Store Bought Dough
  • Fresh Trader Joe's Pizza Dough Recipes + Tips
  • The Best Store Bought Pizza Crust To Buy Pre Made
  • How to Sous Vide Frozen Steak [Sous Vide Meal Prep]
  • 15+ Easy Potato Side Dish Recipes For Steak
  • How to Sous Vide Chicken Breast Tenders
  • How To Clean A Flat Black Glass Stove Top (Quick + Easy)

Footer

To provide the best user experience, this site uses cookies. Privacy Policy

Sip Bite Go
Recipe Index
Sous Vide Recipes

   

Sip Bite Go As Seen On

Work with Sip Bite Go
About | Contact
Privacy Policy
Get updates