Chicken Free Cilantro-Lime White Bean Zucchini Skewers
These skewers are the kind of plant-forward dish that makes you forget you were ever looking for a substitute in the first place. White beans get pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that grill up golden and firm — no meat, no fuss, just genuinely satisfying texture and bold flavor. The trick of patting the beans completely dry and chilling the formed patties before grilling is what keeps everything intact on the skewer, so you get clean grill marks instead of a crumbled mess. Alternating those savory bean patties with olive-oil-kissed zucchini rounds means every bite has a little char, a little creaminess, and a little snap. Then comes the cilantro-lime drizzle — bright, herby, with just a whisper of heat from red pepper flakes — spooned over the top right before serving so nothing goes to waste. It's the kind of recipe that works just as well for a weeknight dinner as it does for a backyard cookout where you want to impress without overthinking it. Serve with extra lime wedges and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the bean patties
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the skewers
- 2 medium zucchini (about 1 lb total), cut into 1-inch rounds
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the cilantro-lime drizzle
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lime wedges, for serving
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
- 2
Spread the drained white beans on a clean kitchen towel or paper towels and pat thoroughly dry — the drier the beans, the better the patties will hold together.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!