Go to the Recipe: No-Hassle Kebabs for a Crowd
Fantastic plan! I love that the actual cooking is all done ahead of time, so there's no guess work when you're away from home using an unfamiliar grill. And it also allows the cook to spend more time with the rest of the crowd instead of tending to a longer grilling process.
Not to mention, you don't need to worry about the veggies being over cooked while you wait for the meat to cook through. Very smart.
Is there a way to cook all the meats at the same time with Joule? and if so what temperature would be good?
You could always try to choose meats that are in the same range. Not all would be in their optimal temp, but it's doable.
What a great idea! I never thought to Sous Vide the meat before I make the kebab. I’m a little concerned that the veggies won’t be cooked through?
When I cook chicken koobideh kebabs I cook the veggies on a separate skewer. I like the veggies to be softened.
Do you recommend to Sous Vide the chicken for a chicken kebab? I am frustrated that my chicken seems to always come out dry.
Your veggies should still get soft enough, in our opinion at least. and yes, chicken or turkey are great options.
Would it be better to add the sauce or marinade to the larger piece of meat in the bag before cooking it sous vide? I know it will be messier to cut it into cubes afterward, but I'm thinking that the flavor would penetrate deeper this way. What is your opinion on this idea?
It won't help you much. Marinades really only penetrate about a mm into the flesh.
