The weather is getting warmer
which means... it's grilling season!
The weather is getting warmer and grilling season has officially arrived. Enjoying a nice evening around the grill with friends or family can be the highlight of the summer. It's time to start chatting, laughing and building memories!
Gut related dietary restrictions can be a challenge, especially when you are a guest at a friendly gathering.
One way to navigate these tricky diet circumstances, is to prepare one or two dishes that you know you can eat without major issues. This way you can control the condiments and vegetables included in the preparation.
Our most loyal customers have shared their favorite gut-friendly grilling recipes below. Customize them as much as you want. Enjoy BBQ season!
Steak Marinade Ingredients
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- ½ tablespoon dried parsley
- 1 teaspoon dried rosemary
- Salt and Pepper to taste
Shish Kabob Ingredients
- 2 pounds sirloin steak
- 1 medium zucchini
- 1 Japanese eggplant – same size as zucchini
- 1 red bell pepper
- Cut your sirloin steak into 1-inch cubes
- Whisk together all of the ingredients for the steak marinade in a bowl. You should whisk until the sugar has dissolved and no visible lumps of mustard remain.
- Add the cubed steak and marinade into an airtight plastic bag – squeezing out as much air as possible – and store in the refrigerator for at least 2 hours, but preferably overnight. (Also soak your bamboo skewers in water overnight to prevent them from burning)
- Slice the zucchini and eggplant into coins that are ¼ inch thick – if you choose to cut them thicker or thinner, make sure that they are all the same size to help with even cooking.
- Deseed the bell pepper and cut it into pieces that are the same size as the other veggies.
Assembly and Cooking
Before assembling, make sure you have taken your steak out of the refrigerator and allow it to come to room temperature before cooking. To assemble, take all your ingredients and thread them onto the skewer, alternating between the meat and vegetables. Grill the kebabs over a medium heat, turning them to cook all four sides, until the outside is nicely browned, and everything is properly cooked through. (About 10-15 minutes).
Let us know in the comments below if you tried this recipe or want to share another low FODMAP recipe with your fellow Visbiome community!
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