Recipe & Photo Credit: Laura Morrow, Simply AIP


1 pound steak, cut 3/4 inch thick

2 tablespoons Ariston Fig Balsamic Vinegar

1 tablespoon olive oil

1/2 tablespoon dried rosemary

1 garlic clove, minced

1/2 teaspoon salt

1 red onion, cut into 12 pieces

1 zucchini

1 yellow squash

16 oz. cremini mushrooms


  1. Soak four 10-inch bamboo skewers in water 10 minutes.
  2. Cut steak into about sixteen 1-1/4-inch pieces.
  3. Alternately thread beef, zucchini, squash, mushroom, and onion pieces evenly onto skewers.
  4. Combine balsamic vinegar, olive oil, rosemary, garlic, and salt in small bowl. Brush kabobs with sauce.
  5. Grill kabobs for 8-10 minutes, turning once.