
These vibrant skewers prove that grilling season doesn't have to revolve around burgers and steaks. Creamy white beans are pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that develop a gorgeous golden crust on the grill, while zucchini rounds pick up those irresistible char marks alongside them. The whole thing gets finished with a bright cilantro-lime drizzle that ties every bite together with a hit of citrus and a gentle kick of heat. Because the protein here comes entirely from cannellini or navy beans, there's zero concern about red meat cross-contact — just bold, satisfying flavor from start to finish. The trick to keeping the patties intact is patting the beans completely dry before processing and giving them a quick chill in the fridge, so they grip the skewer and hold their shape through the flip. Serve them straight off the grill with extra lime wedges and you've got a showstopping plate that feels special enough for company but is genuinely easy to pull off on a weeknight.
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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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