Grilled Beef Sirloin and Pork Tenderloin Kabobs (Low-FODMAP)

These juicy pork tenderloin and beef sirloin kabobs come together quickly in an easy overnight marinade and pick up lots of smoky flavor on your grill.

Best Cuts of Meat for Kabobs

Both pork and beef make delicious kabobs – I couldn’t choose between the two, so why not both? Each has a distinctive taste so it adds to the variety in this meal, without adding much work.

For pork kabobs, I highly recommend pork tenderloin. TENDER is in the name!

The best cut of beef for kabobs is beef sirloin. While filet or beef tenderloin is also a great choice, I find those cuts to be a bit too pricy, and the difference in texture or quality is barely noticed when grilling. I recommend sirloin as a bang-for-your-buck and affordable cut of beef for kabobs.

Adding Grilled Vegetables to Your Skewers

I’m a fan of mixing meat and vegetables on kabobs. You really get a value add from having your vegetables right up against your meat, imparting their flavor on the meat, and having the meat rub their greasy-goodness all over your vegetables.

For easy low-FODMAP choices: meaty roma tomatoes, zucchini, and bell peppers do the trick. Just watch your portion sizes – having too many of any of these could easily result in FODMAP stacking. I would aim for eating about 75g total as a serving – both roma tomatoes and zucchini have fructans. Also if you’re sensitive to sorbitol, sticking with red bell peppers over other colors will help you stay away from stacking FODMAPs too.

The great thing about kabobs is they are so customizable! You can easily substitute vegetables you are comfortable with and eliminate ones you don’t like. Enjoy!

🍳Recommended Equipment

• metal bowls for marinating
• skewers
• grill