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Lamb Souvlaki

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

1 hour

Recipe Type: Main, Gluten-Free, Lamb

INGREDIENTS

  • 1 1/2 lb/675g boneless, fat trimmed, lamb leg, cut into 1 to 11/2-inch chunks
  • 6 tablespoons olive oil (divided)
  • 2 garlic cloves, crushed
  • 2 sprigs fresh oregano or 1 teaspoon dried oregano
  • Zest and juice of 1 lemon
  • 8 small wooden or metal skewers
  • 1 red bell pepper, deseeded, cut into 1 to 1/2-inch squares
  • 1 green bell pepper, deseeded, cut into 1 to 1/2-inch squares
  • 1 large red onion, cut into 1 to 1/2-inch pieces
  • Salt and freshly grated pepper, to taste

METHOD

1

Place lamb, 4 tablespoons olive oil, garlic, oregano, lemon juice and zest in a 1-gallon zip-lock  bag; season to taste and refrigerate for 1-2 hours (or up to 24 hours).

2

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot  with water between the MIN and MAX marks and set the temperature to 139°F/59.4°C (for  medium-rare).

3

Once the water temperature is reached, insert the bag into the water or clip onto the side of the  container. If using zip-lock bags, use the water displacement method to remove the air by slowly  submerging the bag into the water and then sealing. If the bag is floating, add 2 heavy dessert  spoons.

4

Set the cooking time to 1 hour.

5

When the time is up, remove the bag and transfer the lamb pieces to a bowl (reserve the  marinade); thread onto the skewers, alternating with red and green pepper and onion pieces.

6

Heat a cast-iron skillet over a medium-high heat; brush the skewers with the remaining 2  tablespoons olive oil and place in the skillet. Sear the meat for about 1-2 minutes, flipping over,  until browned on each side. Brush with the marinade during the process to keep the meat moist.

7

Serve the skewers over pita bread with salad and sauces of choice.

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