Sous Vide Beef Kabobs

Ingredients

• 680 g (1½ lb)sirloin, cut into 7.5 cm (3-inch) cubes
• 2 tspgarlic, diced
• 1 tbspfresh dill, chopped
• 1 tspsalt
• ½ tsppepper

Instructions

1. 1

   Heat the bath

   Set the sous vide machine to 60°C (140°F). As the water heats, season the sirloin with the garlic, dill, salt and pepper listed for this recipe. The source method also mentions paprika, cumin and garlic salt, which are not included in the ingredient list.

2. 2

   Seal and cook

   Arrange the seasoned sirloin in a single flat layer in a vacuum-seal bag and seal it. Cook in the water bath for 1½ hours, then transfer the sealed bag to an ice bath for 5–10 minutes to stop the cooking.

3. 3

   Prepare the skewers

   Take the beef out of the bag and pat it dry. Thread the pieces onto kebab sticks.

4. 4

   Char and serve

   Grill over medium-high heat for 1–2 minutes per side, just until the outside is charred. Alternatively, use a cast-iron pan over medium-high heat with a little olive oil. Serve over rice or salad.

What are sous vide beef kabobs?

Kabobs are pieces of meat arranged on skewers and cooked over high heat; this American-style version uses sirloin. Sous vide cooking gently brings the beef to temperature in a water bath before a brief, hot finish.

The method works by separating the cooking into two stages: a controlled bath for tenderness, followed by quick charring for a browned exterior. Garlic and dill give the beef a savoury, fresh seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 37g protein, 1g carbs, 8g fat.

The beef supplies most of the protein and some of the fat, while the listed ingredients contribute very little carbohydrate. Rice adds carbohydrates if served alongside; balance the plate with salad or another vegetable. The supplied nutrition figures are per serving and do not specify whether they include a side.

Choosing the beef

Sirloin: cut it into evenly sized cubes so the pieces cook consistently and fit neatly on the skewers. Trim any large pieces of tough connective tissue before bagging.

Seasoning: the ingredient list gives garlic, fresh dill, salt and pepper. The supplied method also refers to paprika, cumin and garlic salt, but provides no amounts for them and does not list them as ingredients.

Sealing and water-bath cooking

Flat layer: spread the beef in one layer inside the bag to help the water circulate around each piece. Keep the sealed bag submerged during the 1½-hour cook.

Ice bath: chill the sealed bag for 5–10 minutes after cooking, as directed. This halts the cooking before the beef is dried and finished on the grill or in a pan.

Getting a good char

Dry surface: pat the beef well before it touches the hot grill or pan. A dry exterior is better positioned to brown than one coated in cooking liquid.

Quick finish: cook for 1–2 minutes per side over medium-high heat, aiming to char the outside without leaving the cubes on the heat longer than needed.

Timing and doneness

Water bath: allow 1½ hours at 60°C (140°F), plus time for the bath to heat. The recipe gives a total time of 105 minutes, so have the skewers and serving dishes ready while the bath warms.

Final cue: look for char marks on the outside after the short grill or pan finish. The recipe does not give a separate internal-temperature check for this final stage.

What to serve with the kabobs

Rice: serve the skewers over rice for a simple base that catches the savoury juices. A plain or lightly seasoned rice keeps the beef as the focus.

Salad: a crisp salad offers a fresh contrast to the warm, charred meat. You can also serve rice and salad together for a more substantial plate.

Recipe notes & tips

• Cut the sirloin into similarly sized cubes for more even cooking.
• Arrange the beef in a flat layer before sealing the bag.
• Keep the bag sealed while it sits in the ice bath.
• Pat the beef dry before threading it onto skewers.
• Preheat the grill or cast-iron pan well so the brief finish can char the surface.
• Check that your skewers are suitable for the grill before using them.

Variations

• Add paprika: include it with the listed seasonings for a warmer, smoky note.
• Try cumin: season the beef with cumin for an earthy flavour.
• Use mixed herbs: replace the dill with another chopped fresh herb.
• Pan-finish: use a hot cast-iron pan with a little olive oil instead of a grill.
• Serve with vegetables: add a salad alongside the skewers for freshness.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes can cook inconsistently; cut them as evenly as practical.
• Crowded bag: a thick pile can impede circulation; arrange the beef in a single flat layer.
• Wet beef: surface moisture can hinder charring; pat the cubes dry before finishing.
• Long grill finish: extra time can cook the exterior more than intended; stick to 1–2 minutes per side.
• Seasoning mismatch: the method names seasonings absent from the ingredient list; use the listed garlic, dill, salt and pepper unless you choose to add the others.

How to store

Refrigerate leftover beef in an airtight container and use within 3–4 days. Reheat gently in a pan or microwave until hot, taking care not to overcook it; store rice or salad separately where possible.

Frequently asked questions