Oral Allergy Syndrome Friendly Beef Kabobs with Mushrooms and Onions

Total time1 hr 32 min

Prep time20 min

Cook time12 min

Oral Allergy Syndrome Friendly Beef Kabobs with Mushrooms and Onions

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Ingredients

4 servings

For the kabobs

1 ½ lb beef sirloin, cut into 1 ½-inch cubes
8 oz cremini mushrooms, stems trimmed
1 large red onion, cut into 1 ½-inch wedges
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red onion, tap it and change its rating to Red.

For the marinade

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp apple cider vinegar
2 tbsp coconut aminos
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp fresh ginger, grated
½ tsp ground turmeric
½ tsp dried thyme
1 tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 lemon, cut into wedges (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes before threading.
2
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, coconut aminos, garlic, ginger, turmeric, thyme, and salt until combined.

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