Low FODMAP Salsa Verde Beef Skewers with Maple Mustard
These skewers bring serious cookout energy — charred, herb-coated beef sirloin with a vibrant salsa verde marinade built from fresh parsley, cilantro, cumin, and garlic-infused olive oil. That last ingredient is the key move for anyone navigating a low-FODMAP approach: you get all the savory depth of garlic without the fructans, since only the oil is used and any solids are discarded. The marinade doubles as a basting sauce brushed on in the final minute of grilling, so every bite is layered with bright, herby flavor. Then there's the maple mustard dipping sauce — sweet, tangy, and just a little sharp from Dijon — which takes the whole platter somewhere unexpected and completely addictive. Scallion greens scattered on top add a fresh finish, and because only the green tops are used, they stay comfortably within safe thresholds. The recipe serves four, making it an easy choice for a weeknight dinner or a backyard gathering where you don't want to explain your dietary needs to anyone. Just put the platter down and watch it disappear.
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Learn more →Ingredients
4 servings
For the skewers
- 1 ½ lb beef sirloin, cut into 1 ½-inch cubes
For the salsa verde marinade
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh cilantro leaves, loosely packed
- 3 tbsp garlic-infused olive oil
- 2 tbsp red wine vinegar
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For the maple mustard sauce
- 3 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tbsp garlic-infused olive oil
- 1 tbsp red wine vinegar
- ¼ tsp kosher salt
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
Combine the parsley, cilantro, 3 tbsp garlic-infused olive oil, 2 tbsp red wine vinegar, cumin, red pepper flakes, 1/2 tsp salt, and black pepper in a blender or food processor. Pulse until a coarse, spoonable paste forms — the herbs should be finely chopped but not completely smooth.
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