
These vibrant skewers are a serious crowd-pleaser — smoky, herby bean patties nestled between tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that makes every bite sing. White beans do the heavy lifting here, mashed with garlic, cumin, turmeric, and smoked paprika into a coarsely textured patty that grills up golden and firm without a single grain of oats or oat-based binder in sight. That matters more than you might think, since many plant-based patties and veggie skewers lean on oat flour or rolled oats as a binder — this one skips them entirely and still holds together beautifully on the grill. The trick is patting the beans completely dry and giving the formed patties a quick chill in the fridge before threading them onto the skewer, which helps them develop a proper crust over the heat. A final spoonful of the zesty olive oil, lime juice, and fresh cilantro drizzle ties everything together with a punchy, restaurant-worthy finish. Serve straight off the grill with extra lime wedges and watch them disappear fast.
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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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