Sirloin Kabobs Infused with Tamari, Black Garlic, and Rosemary

For Father's day, my lovely wife gave me a vacuum sealer as she knew how much I enjoyed sous vide cooking, marinades, and fabricating my own meat then freezing for later. To break it in, I used a vacuum canister to marinate some sirloin for kabobs.

From gastronomic guesswork

The marinade was 3 parts organic tamari (all soy / no wheat soy sauce), 1 part organic red wine vinegar, 8 cloves of minced black garlic, a few grinds of black pepper, and the minced leaves of 3 rosemary stems. The sirloin was cut into ~1" cubes, added to the marinade, and then vacuum sealed for 6-8 minutes. The meat was made into kabobs with red onion, orange pepper, and white garlic cloves, then grilled for about 8 minutes rotating once. My wife was astounded at how thoroughly the beef took on the flavor of the marinade. From my perspective, this was more of an infusion as marinades typically just scratch the surface of incorporating flavor in the absence of a vacuum.