Preheat your sous vide machine to 140ºF. This precise temperature ensures that the sirloin cooks perfectly.
While the sous vide bath is heating, season the sirloin cubes with paprika, cumin, garlic salt, and pepper. Make sure to coat the meat evenly for the best flavor.
Vacuum-seal the seasoned sirloin in a flat layer. This is crucial for even cooking and ensuring the flavors meld.
Once sealed, place the bag in the preheated sous vide bath for 1 ½ hours. The long cooking time at a low temperature will tenderize the meat beautifully.
After the sous vide time is up, stop the cooking process by adding the sealed bag to an ice bath for 5 to 10 minutes. This quick cooling helps maintain the texture of the meat.
Remove the beef from the bag and pat it dry with paper towels. This step is important for achieving a good sear.
Skewer the meat on kebab sticks. You can also add your favorite vegetables like bell peppers or onions for added color and flavor.
Preheat your grill to medium-high heat. If you don’t have a grill, use a cast iron pan on medium-high heat with a bit of olive oil.
Grill the kebabs for 1 to 2 minutes per side, just enough to char the outside. Watch for that beautiful golden crust to form.
Plate the kebabs and serve them over rice or a fresh salad. Enjoy the fruits of your labor with friends and family!
