Sous Vide Shish Kebabs Recipe (2024)

FAQs

Can you sous vide shish kabobs? ›

First sous vide your meat to it's final doneness. I then like to chill the meat in an ice bath for 30 minutes to drop the temperature, allowing you a longer sear. You can also do this a day or two ahead of time and store the meat in the fridge. Once the meat is chilled, you can prep all the shish kebab ingredients.

To Cook Beef Kabobs in Oven

Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet. Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Keep in mind that smaller pieces of meat will cook more quickly, and different types of meat will have different doneness temperatures. For example, beef should be pulled at about 125-130°F (52-54°C), chicken at 155-160°F (68-71°C), and seafood around 125-140°F (52-60°C).

A good marinade will not only flavor your kabob, but it will also tenderize the meat and keep it juicy and moist as it cooks. You'll want to make sure your marinade contains oil to coat the ingredients and help the marinade stick to the food's surface.

Pre-cook Tougher Veggies

Longer-cooking vegetables such as sweet potatoes, carrots, cauliflower, and fennel should be par-boiled until just tender (5 to 10 minutes) beforehand so all the ingredients cook in the same amount of time. Added bonus: This pre-cooking step makes them easier to thread on skewers.

In North American English, the word kebab alone often refers to shish kebab, though outside of North America, kebab may also mean doner kebab. It is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish.

Once the beef is browned, move your skewers to the cooler side of the grate to finish cooking. Beef is safely cooked when it reaches an internal temperature of 145°F on a digital meat thermometer. Beef kabobs typically take about 7–8 minutes total cooking time, depending on the size of your beef chunks.

Aim for about 6 ounces of meat per person. You could split that up into 2 skewers or one. I recommend two, that way those who are super hungry can have two, those who are not can just eat one. That's about 3 one-ounce chunks of meat per skewer.

Chuck steaks or chuck roast can be chewy at best and downright tough when cooked quickly as a standalone meat selection. However, using citrus in a marinade for chuck helps break down the muscle in the meat, turning a relatively tough and inexpensive cut into a tasty and tender chunk of beef on a stick.

Do you use yellow or white onions for shish kabobs? ›

Use yellow, red or white – whatever you like best! For the kabob, cut the onion into 4 pieces and again in half so the pieces come out triangular. Bell Peppers: Use red, yellow and green – the more color the better!

Juice in two lemons and add 1 cup each of olive oil and red wine. Marinate the meat. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak).

The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

A grill isn't necessary to make juicy, flavorful meat and vegetable kabobs. Making kabobs in the oven is just as convenient, and the only utensils required are skewers and a large baking sheet. If you're using wooden skewers, soak them in water for 30 minutes. Choose your marinade and combine it with the protein.

Use Less Cooking Wood or Charcoal

Cooking wood and charcoal burn to produce heat. While heat is essential for cooking food at a safe temperature, too much heat may ignite your skewers, causing them to burn to ash. Start with a small amount of cooking wood or charcoal and add more as needed.

Using a cut of meat without too much connective tissue will definitely help. Talk to your butcher about good options. Stew meat isn't the best choice; it contains a lot of connective tissue which breaks down during the long, slow stewing process. Grilling is too hot and quick to break down that tissue.

Marinate the chicken on the skewers.

Make sure to pour any leftover marinade on top of the skewers, so the chicken really soaks up the juices as it marinates. Also if you're doing that, there's no need to soak the skewers before grilling. All those juices will soak up the skewers and keep them moist.