Pescatarian Cilantro-Lime White Bean Zucchini Skewers
These skewers are the kind of thing that makes people forget they're eating a completely meat-free meal. Creamy white beans get pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that grill up golden and firm with a satisfying crust. Alternating those patties with olive oil-kissed zucchini rounds on the skewer means every bite delivers a contrast of tender vegetable and hearty bean. The real move here is the cilantro-lime drizzle — bright, a little spicy if you add the red pepper flakes, and spooned over twice so the flavor really soaks in. Chilling the patties before grilling is the small but crucial step that keeps everything intact on the skewer, so don't skip it. Serve them straight off the grill with extra lime wedges and you've got a dish that works just as well as a weeknight dinner as it does at a backyard cookout.
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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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