AIP Friendly Herb-Marinated Beef Kabobs

Total time1 hr 32 min

Prep time20 min

Cook time12 min

4.5

(5)

These grilled skewers are the kind of meal that makes following a strict elimination protocol feel genuinely exciting rather than like a compromise. The marinade does serious heavy lifting here — coconut aminos stand in for soy-based sauces, while apple cider vinegar, fresh ginger, turmeric, oregano, and thyme layer in deep, complex flavor without any of the nightshades or grains that can trip up this way of eating. Beef sirloin soaks up all of that herby goodness for up to eight hours, so by the time it hits the grill, every cube is packed with flavor. Zucchini, carrots, and red onion round out each skewer with color and a satisfying char, making this a complete, nourishing plate for four. The smart move of reserving a portion of the marinade before the raw beef touches it means you get a glossy, flavor-forward finishing glaze that's completely safe to brush on in the final minutes of cooking. A scatter of fresh parsley and a squeeze of lemon at the end brightens everything up and makes the platter look as good as it tastes. Whether you're deep in an elimination phase or just cooking clean, this one earns a permanent spot in the rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade

¼ cup coconut aminos
3 tbsp olive oil
2 tbsp apple cider vinegar
4 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp dried oregano
1 tsp dried thyme
1 tsp fine sea salt

For the kabobs

1 ½ lb beef sirloin, cut into 1 ½-inch cubes
2 medium zucchini, cut into 1-inch rounds
2 large carrots, cut into 1-inch pieces
1 red onion, cut into 1-inch wedges
1 tbsp olive oil
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
If using wooden skewers, submerge them in water and soak for at least 30 minutes so they don't char on the grill.
2
In a large mixing bowl, whisk together the coconut aminos, 3 tbsp olive oil, apple cider vinegar, garlic, ginger, turmeric, oregano, thyme, and 1 tsp salt until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!