2poundsbeeflamb, or chicken (fresh, not aged), cut into 1½-inch cubes
2green bell pepperscut into large pieces
2small zucchinisliced into thick rounds
2medium turnipspeeled and cut into chunks
1large white onioncut into chunks
2tablespoonsolive oil or garlic-infused olive oiloptional
2teaspoons sea saltto taste
Fresh rosemaryfinely minced (optional, based on tolerance)
Instructions
Preheat your oven to 400°F (200°C).
Line baking sheet with aluminum foil (if using broiler) or parchment paper and baking rack (optional).
Cut the meat into uniform 1½-inch cubes.
Peel and chop the turnips into similar-sized chunks.
(Optional: Steam turnips for 5 minutes to soften slightly before assembling.)
Cut the green bell peppers and white onion, and slice the zucchini into thick rounds (about ½-inch thick). into large, even pieces.
Assemble skewers, alternating meat, turnip, green pepper, onion, and zucchini pieces. (Or spread evenly on parchment paper lined baking sheet if not using skewers)
Brush lightly or drizzle with olive oil or garlic-infused olive oil, if using.
Sprinkle with sea salt and rosemary if tolerated.
Line a baking sheet with parchment paper or foil. Place the assembled skewers on the baking sheet.
Bake for 18–22 minutes, flipping halfway through, until the meat is cooked through and vegetables are tender.
Serve immediately or cool slightly and freeze in airtight containers.
Notes
For strict low-salicylate needs, peel all vegetables, omit rosemary and use only salt.
Always use fresh meat to minimize histamine buildup. Prepare and cook promptly after purchasing.
Optionally, serve with freshly made white rice.
Cool leftovers quickly and store in freezer in airtight containers.
Since zucchini cooks a little faster than turnips, slicing it into thicker pieces helps them roast at about the same speed without overcooking.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Additional Cooking Methods
Broiler: Preheat the broiler to high. Place the assembled kebabs on a foil-lined baking sheet. Broil for about 10–12 minutes, turning once halfway through, until the meat is cooked through and vegetables are lightly charred.
Outdoor Grill: Preheat the grill to medium-high heat. Grill kebabs for about 10–15 minutes, turning every few minutes to ensure even cooking. Watch closely to avoid over-charring the vegetables.
Reheating from Frozen Instructions:
Preheat your oven or air fryer to 350°F (177°C). Remove the meat and veggies from the skewers and place them in a microwave-safe dish. Cover lightly (a microwave-safe lid or another plate works well) and microwave in 30-second intervals on defrost mode until removable from freezer container.For oven: Place the kebab pieces on a baking sheet. Cover loosely with foil to prevent them from drying out. Heat for about 10–15 minutes, or until warmed.For air fryer: Place the kebab pieces in air fryer. Heat for about 5-7 minutes, or until warmed. Alternative- Skillet Method: Heat a little oil or water in a skillet over medium-low heat. Add the kabob pieces (off the skewers) and stir occasionally until warmed through. Covering with a lid helps keep them moist.
Nutrition Estimates (per serving, about 2 kabobs):