Lamb Kebabs

By using sous-vide to cook these kebabs you can keep the meat nice and juicy, while having thicker kebabs than usual. You just finish them off by browning the outside quickly on a grill to give them a nice charred finish. If you prefer your meat a bit more well done then you can do them in the water bath for 45 minutes at 60 degrees.

Ingredients:

• 500g minced lamb
• 1 onion finely chopped
• 4 cloves garlic, crushed/finely chopped
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 2 tsp sumac
• 2 tsp cumin

Method:

1. Pre-heat the sous-vide bath to 56 degrees Celsius.
2. Mix all the ingredients together in a bowl until very well mixed.
3. Split into 6 balls and then shape between your hands into a kebab shaped cylinder.
4. Thread on skewers, being careful to cover the spiky point, and place in a vacuum bag.
5. Seal in a vacuum sealer and place into sous-vide bath.
6. Cook for at least 1 hour.
7. Remove from the sous-vide bath, open the bag and pat dry with a paper towel.
8. Sear the outside over a high heat grill for a minute or two on each side, turning until well browned on all sides.

Makes 6 kebabs.