Eggless Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers are the kind of thing that disappears fast at a cookout — smoky, herby, and bright with fresh lime, they look impressive but come together with pantry staples and a little grill time. The bean patties are built entirely from white beans, cilantro, garlic, and warm spices like cumin, turmeric, and smoked paprika, so there's no egg needed to bind them. The real trick is patting the beans completely dry before pulsing them into a coarse paste, then chilling the formed patties so they firm up and grip the skewer without falling apart on the grill. Alternating those golden, spice-crusted patties with tender charred zucchini rounds makes every bite a little different, and the cilantro-lime drizzle — whisked together with olive oil, fresh lime juice, and a pinch of red pepper flakes — ties everything together with a punchy, herby finish. It's a genuinely satisfying plant-based main that doesn't feel like a compromise, whether you're cooking for a crowd or just want something exciting on a weeknight grill.
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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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