I've been told the sous vide cooking technique was specifically developed to make Costco kebabs somewhat edible. You don't disclose your expected outcome for the meat other than edible, so i'll wing it.
Vacuum packaging and cooking them will be easy, except for having deal with the skewers which could pose a puncture threat during cooking. I leave finding a solution up to you. My method uses robust kitchen shears.
Using the term Souvlaki infers the meat has been marinated and probably still is. So deal with the skewers and package them while frozen. Then cook them just as you would with any other hunk of tough old cow. You know, give them the your basic 135F x 24-48 and you'll be enjoying your purchase.