Turkey Free Cilantro-Lime White Bean Zucchini Skewers
These vibrant skewers prove that the grill doesn't need to revolve around meat to deliver serious flavor and satisfying texture. Creamy white beans get pulsed with fresh cilantro, garlic, cumin, turmeric, and smoked paprika into rustic little patties that char up beautifully alongside tender zucchini rounds. The real magic is in the technique — patting the beans completely dry and chilling the formed patties before grilling means they hold their shape and develop a golden, firm crust instead of falling apart on the grates. A bright cilantro-lime drizzle made with fresh lime juice and olive oil gets brushed on before cooking and spooned over again at the end, so every bite is layered with herby, citrusy punch. The alternating pattern of zucchini and bean patties on each skewer isn't just pretty — it keeps everything cooking evenly and makes for a stunning platter presentation. Serve them straight off the grill with extra lime wedges and you've got a dish that feels festive and fresh without any fuss.
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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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