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.
Prep Time5 minutesmins
Cook Time1 hourhr40 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dinner, Main Course, Main Dish
Cuisine: American
Keyword: Beef sous vide recipes, sous vide beef kebabs, sous vide beef ribs, sous vide kebabs, Sous vide steak kebabs
While the sous vide bath preheats, season the sirloin with paprika, cumin, garlic salt, and pepper.
Vacuum-seal sirloin in a flat layer and drop the bag in the sous vide bath at 140ºF for 1 ½ hours. When done, remove beef kebab meat from the bag and pat dry. Skewer the meat on kebab sticks.
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.
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.