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
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Ingredients

Adjust Servings
⭐Beef Marinade👇
1pound beef sirloin, cubed
2tablespoons coconut aminos can substitute soy sauce or tamari
½tablespoon dried basil
½tablespoon maras chili pepper can substitute aleppo chili pepper, or ¼ tbsp cayenne and ¼ tbsp paprika
salt
pepper
⭐Pork Marinade👇
1pound pork tenderloin, cubed
2tablespoons coconut aminos can substitute soy sauce or tamari
½tablespoon dried oregano
½tablespoon aleppo pepper can substitute maras chili pepper, or ¼ tbsp cayenne and ¼ tbsp paprika
½teaspoon brown sugar
salt
Vegetables
2 zucchini
4 roma tomatoes
3 bell peppers
olive oil
salt
pepper

Directions

1.

Marinade beef

The night before, combine 1 pound cubed beef sirloin, 2 tablespoons coconut aminos, ½ tbsp dried basil, ½ tbsp maras chili, salt, and pepper.
Marinade overnight for best results, but at least for one hour.
Mark as complete
2.

Marinade pork

That same night before, combine 1 pound cubed pork tenderloin, 2 tablespoons coconut aminos, ½ tbsp dried oregano, ½ tbsp aleppo chili, ½ tsp brown sugar, salt, and pepper.
Marinade overnight for best results, but at least for one hour.
Mark as complete
3.

Chop and season vegetables

Day of grilling, rough cube 2 zucchini, 4 roma tomatoes, and 3 bell peppers so that they fit on your skewers.
Season with salt, pepper, and olive oil.
Mark as complete
4.

Skewer kabobs

Put beef and vegetables on skewers, alternating. Put pork and vegetables on other skewers. I recommend separating beef and pork skewers because they will cook to different temperatures.
Mark as complete
5.

Grill kabobs

Grill kabobs until done; time will vary depending on your grill heat.
You want to aim for the grill to be about 400°F. Cook until beef registers 140°F for medium, and pork registers 160°F.
Mark as complete

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