1. Cut the lamb roast into approximately 1 1/2" cube chunks.
2. Cut peppers, tomatoes and onions (use a toothpick to hold onion sections together) into bite-size chunks.
3. In a small bowl combine the wine, olive oil, lemon juice, rosemary, thyme, oregano, garlic powder and salt and pepper, and mix thoroughly. (Alter amounts of any of these for desired marinate taste.)
4. Place the lamb chunks into a large bowl. Pour 1/2 of the marinade over them and mix thoroughly to cover each chunk with the marinade.
5. Put lamb chunks with marinade into a gallon-size vacuum pouch and vacuum seal. Place sealed lamb in the refrigerator and leave for between 24 and 48 hours.
6. Place all the vegetable pieces (and mushrooms) into a large bowl. Pour the other 1/2 of the marinade over them and mix them thoroughly to cover each piece with marinade.
7. Place the bowl with the vegetables and marinade in the refrigerator and leave for the same time as the lamb.
1. When ready to cook, fill and preheat your sous vide water bath to between 125-140°F (52-60°C) depending upon doneness desired.
2. Submerge lamb pouch into the water bath and cook for 1 to 2 hours.
3. When sous vide process is finished, remove lamb from bag and place chunks on skewers (or in shish kabob grilling baskets) and finish briefly on very hot barbecue grill or oven broil for only enough time for outside crusting of the lamb chunks (turning every 20 -30 seconds or so for even finish).
The vegetables can be cooked in any of several ways.
1. Stir fry on a barbecue in a vegetable grill basket.
2. Placed on a shish kabob skewer or in grill basket then finished on a barbecue or in an oven on the broil setting.
3. Stove top stir fried.
Armenian style sous vide shish kabob goes particularly well with rice pilaf, Armenian cucumber salad or Greek salad, lavash flatbread, your favorite medium-body red wine and an after dinner Armenian Cognac.
