These vibrant skewers bring together smoky, spiced white bean patties and tender grilled zucchini rounds, all finished with a bright cilantro-lime drizzle that makes every bite feel fresh and alive. The bean patties are built from cannellini or navy beans pulsed with garlic, cumin, turmeric, and smoked paprika, so the flavor is layered and satisfying without relying on any grain-based binders or fillers. That matters a lot when you're navigating recipes that typically sneak in breadcrumbs or flour to hold things together — here, the beans do all the work on their own. Patting the beans thoroughly dry and chilling the formed patties before grilling are the two small steps that make a big difference, giving you a golden, firm crust instead of crumbles falling through the grates. The zucchini gets just enough char to turn sweet and silky, creating a perfect contrast to the earthy, spiced patties threaded alongside it. A final spoonful of the olive oil, lime juice, and fresh cilantro drizzle ties everything together with a citrusy punch that feels almost restaurant-worthy. Fire up the grill and squeeze on those extra lime wedges — this one is a keeper.
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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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