Coconut Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers are the kind of thing that makes people stop and ask what's on the grill. Creamy white beans get blitzed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into savory little patties that char up beautifully alongside tender zucchini rounds. The whole thing gets finished with a bright cilantro-lime drizzle that ties every bite together with a hit of citrus and a gentle kick of heat. For anyone navigating recipes that typically sneak in coconut oil, coconut aminos, or coconut-based sauces, this one keeps things completely clear — every fat source here is straightforward extra virgin olive oil, and the flavor comes entirely from fresh herbs and spices. The trick to getting the bean patties to hold on the skewer is patting the beans bone dry and giving them a quick chill in the fridge, so don't skip those steps. This is genuinely impressive party food that also happens to come together with pantry staples and one lime.
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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.
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