Tarragon eye fillet skewers

Vanessa Lewis

BBQ skewers are perfect for this time of the year and what I love about them is you can do all the preparation in advance so when your guests arrive you can kick back and relax. They’re a meal in themselves as you’ve got your protein and vegetables all on a stick.

Ingredients

2	Carrots, cubed
5 Tbsp	Extra virgin olive oil
1 small bunch	Tarragon (Main)
1	Lemon, juice only
400 g	Eye fillets of beef (Main)
1	Zucchini, cut into logs
8	Baby potatoes
2 Tbsp	Mexican seasoning
8	Skewers

Directions

1. Preheat oven to 180C.
2. Place carrot on a baking tray and sprinkle over 1 Tbsp olive oil, season with salt and pepper and roast till golden (takes about 20mins).
3. Place the tarragon, lemon juice and remaining 4 Tbsp of olive oil in a blender and blitz, set aside.
4. Thread on the soaked skewers the roasted carrots, cubed eye fillet, zuchinni and potatoes.
5. Brush with the tarragon oil and sprinkle over the Mexican seasoning.
6. BBQ when you're ready to go.

Tip: To prevent the skewers burning on the BBQ soak them in water for 30 minutes and then wrap the ends in tin foil.