Anticuchos With Tarragon Marinade
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chili flakes||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Lean sirloin steak||1 1⁄2 Pound, cut into 1-inch cubes|
|Extra virgin olive oil||2 Tablespoon (For Brushing Meat)|
|Dried tarragon||2 Tablespoon|
Combine marinade ingredients in bowl.
Pour marinade into resealable plastic bag.
Add meat, seal the bag securely, and turn 2 to 3 times to coat the meat.
Refrigerate and marinate 3 to 4 hours, turning bag once or twice while marinating.
Drain and discard marinade.
Thread meat cubes onto skewers.
Brush meat with olive oil.
Sprinkle dried tarragon into water in drip pan.
Replace grill surface, preheat stovetop grill.
Cook kabobs over medium-high heat until done to taste, about 4 to 5 minutes.
Meat will brown on outside and be done to taste on inside.
Turn meat as needed during grilling to brown all sides.
Serving size: Complete recipe
Calories 1324 Calories from Fat 849
% Daily Value*
Total Fat 92 g141.3%
Saturated Fat 9.4 g47.2%
Trans Fat 0 g
Cholesterol 28.3 mg9.4%
Sodium 3529.7 mg147.1%
Total Carbohydrates 74 g24.6%
Dietary Fiber 14.9 g59.4%
Sugars 11.6 g
Protein 31 g61.6%
Vitamin A 197.4% Vitamin C 39.2%
Calcium 44.4% Iron 74.4%
*Based on a 2000 Calorie diet