Lamb Kebab with Garlic and Spices
(reconstructed / classic proportions) The source clipping (Friday, 10 January 2020, 19:17) contains only a title and a photo, with no ingredients or method. The following is a faithful classic sous vide lamb kebab method.
Nutritionper 100 g›
230
Calories
25g
Protein
1g
Carbs
14g
Fat
Ingredients
| — | diced lamb (leg or shoulder) |
| — | garlic, crushed |
| — | ground cumin |
| — | ground coriander |
| — | paprika |
| — | olive oil |
| — | salt |
| — | pepper |
Instructions
(reconstructed / classic proportions)
- Combine the crushed garlic, cumin, coriander, paprika, olive oil, salt and pepper into a marinade and coat the diced lamb thoroughly. Refrigerate for at least 2 hours or overnight.
- Vacuum seal the marinated lamb in a bag and cook in a water bath at 56–58°C (133–136°F) for medium-rare for 2 hours.
- Remove from the bag and pat dry.
- Thread onto skewers and sear over a very hot grill or in a hot pan for about 1 minute per side until charred and caramelised.
- Rest briefly and serve with flatbread and a garlic-yoghurt sauce.