AIP Friendly Coconut & Ginger Beef Skewers
These skewers hit every note you want from a grilled beef dish — caramelized edges, a fragrant ginger-and-turmeric marinade, and a silky coconut dipping sauce that makes you want to keep going back for more. The whole thing comes together with a short ingredient list built around coconut aminos, full-fat coconut milk, fresh ginger, and garlic, so every component is genuinely on-plan without any workarounds or substitutions. One of the trickier parts of following a strict elimination protocol is finding recipes that feel indulgent and social, and these skewers absolutely deliver on both counts — they're the kind of thing you'd proudly put on the table for guests. The beef marinates in a blend of coconut milk, apple cider vinegar, honey, and turmeric before hitting a hot grill, developing that deeply browned, slightly sweet crust that makes each bite so satisfying. The dipping sauce is built from the reserved coconut milk and bloomed garlic and ginger, cooked down until it coats the back of a spoon — rich, aromatic, and completely free of soy or seed oils. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up without complicating the prep. This recipe makes four servings, so it's just as practical for a weeknight dinner as it is for a casual backyard gathering.
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or flank steak, sliced ¼-inch thick against the grain
For the marinade
- ¼ cup coconut aminos
- 1 can (13.5 oz) full-fat coconut milk, divided
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 3 cloves garlic, finely minced
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt
For the dipping sauce
- 1 tbsp coconut oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tbsp honeyIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using bamboo skewers, submerge them in water for at least 30 minutes so they don't scorch during cooking.
- 2
In a shallow baking dish, whisk together the coconut aminos, 1/2 cup of the coconut milk (reserve the remainder for the dipping sauce), grated ginger, turmeric, minced garlic, honey, apple cider vinegar, and salt until combined.
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