Sous Vide Lamb Kebabs

I have been salivating over this for weeks as Lent has winded down and the devil distracted my thoughts with lust for food. Well, Pascha in the Greek church means lamb and who could blame him. This year I wanted the most succulent treat I could imagine and I got out the trusty Sous Vide oven and went to town on a boneless leg.  after 12 hours in the sous vide bath at 130 degrees, I drained the meat, added a few onions and hit the grill. Grilled on high for just long enough to crust the meat with a mahogany color, it was literally falling apart as I took it off the burners.

Very hot grill

So here is how it's done. You'll thank me.

1 leg of lamb cubed
1 tablespoons garlic powder
1 tablespoon of salt
1 tablespoon paprika
Good glug  of olive oil
Seal the sous vide bag cook at 130 for about 12 hours

Remove meat and drain juices. Place in large bowl and toss with 1 tablespoons of oregano, salt and pepper to taste, a few tablespoons of olive oil and a few chunky onions. Heat grill to very hot (600) and drop meat and veggies into a grilling basket. Toss frequently, move away from flames until desired color is achieved. Using tongs, remove to a clean bowl. So tender and yummy.

Yes I know it's nine in the morning.

PS...the reviews are in. Mackenzie says not to lose the recipe or technique. I have to agree, best lamb ever.