
These vibrant skewers are the kind of thing that makes people stop and ask what's on the grill — alternating rounds of charred, tender zucchini with golden, herb-packed white bean patties that are crispy on the outside and creamy within. The cilantro-lime drizzle ties everything together with a bright, citrusy punch that keeps each bite feeling fresh and lively. Warm spices like cumin, turmeric, and smoked paprika do all the heavy lifting here, so there's absolutely no need for cinnamon — and nothing feels missing. The bean patties are the real surprise: coarsely mashed, pressed into compact rounds, and chilled before grilling so they hold their shape beautifully and develop a satisfying crust over the flame. A quick soak of the wooden skewers and a little patience before the first flip are the only tricks you need for a flawless cook. Whether you're feeding a crowd or just looking for a weeknight dinner that feels a little special, these skewers deliver bold flavor with minimal fuss — just squeeze a lime wedge over the top and dig in.
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If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
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.
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