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
Salt 1⁄2 Teaspoon
Freshly ground black pepper 1⁄4 Teaspoon
Lean sirloin steak 1 1⁄2 Pound , cut into 1
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.

Recipe Summary


Nutrition Facts

Serving size Complete recipe

Calories 1321Calories from Fat 849

 % Daily Value*

Total Fat 92 g141.3%

Saturated Fat 9.42 g47.1%

Trans Fat 0 g

Cholesterol 28.3 mg

Sodium 3529.1 mg147.05%

Total Carbohydrates 73 g24.4%

Dietary Fiber 14.52 g58%

Sugars 11.6 g

Protein 31 g61.3%

Vitamin A 197.3% Vitamin C 38.8%

Calcium 43.9% Iron 72.4%

*Based on a 2000 Calorie diet