Ginger Free Cilantro-Lime White Bean Zucchini Skewers
These skewers are a bright, satisfying way to turn simple pantry staples into something that genuinely looks impressive on a platter. White beans get pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that grill up golden and firm on the outside while staying creamy within. Alternating those patties with olive-oil-tossed zucchini rounds gives you a skewer that's hearty enough to anchor a meal, not just a side. The cilantro-lime drizzle — whisked together with fresh lime juice and a pinch of red pepper flakes — gets brushed on before grilling and spooned over again at the end, so every bite is punchy and herbaceous. Because the whole ingredient list is naturally free of any warming root spices like ginger, there's no substitution stress or label-scanning required — just cook and enjoy. A quick chill in the fridge before threading keeps the bean patties sturdy on the skewer, which is the kind of practical tip that makes the difference between a beautiful grill night and a crumbled mess. Serve everything straight off the grill with extra lime wedges and you've got a dish that's as weeknight-easy as it is dinner-party-worthy.
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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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