Pork Free Cilantro-Lime White Bean Zucchini Skewers
These skewers are bright, smoky, and packed with plant-based protein — the kind of dish that earns compliments at a cookout without anyone missing the meat. White beans get pulsed with garlic, cumin, turmeric, and smoked paprika into rustic little patties that grill up golden and firm, while zucchini rounds pick up beautiful char marks alongside them. The cilantro-lime drizzle — fresh lime juice, olive oil, and a hit of red pepper flakes — ties everything together with a punchy, herby finish that makes each bite feel lively. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. The technique of chilling the bean patties before grilling is the real secret weapon; it keeps them sturdy on the skewer and gives them that satisfying crust. Serve with extra lime wedges and you've got a showstopping main or a seriously impressive starter that works just as well on a weeknight grill as it does for a crowd.
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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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