Almond Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers bring serious smoky depth to the grill, thanks to a bold marinade built on smoked paprika, cumin, turmeric, and a kick of cayenne. Tender zucchini, sweet red bell pepper, and creamy cannellini beans soak up every bit of that garlicky, lemon-spiked coating before hitting the heat. The result is charred edges, gorgeous grill marks, and a plant-based skewer that genuinely earns its place at the center of the table. For anyone navigating nut-free eating, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify, with no hidden nut-based oils or ambiguous pantry additions to second-guess. Threading beans onto skewers sounds tricky, but the technique here — clustering two or three per section and packing them snugly — keeps everything stable and ensures those edges get beautifully caramelized. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole dish and make it look as good as it tastes. Whether you're grilling for a crowd or just want a weeknight dinner that feels a little special, these skewers deliver big flavor with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the skewers
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 2 medium zucchini, cut into 1-inch rounds
- 1 medium red bell pepper, cut into 1-inch pieces
For the marinade
- 3 tbsp extra virgin olive oil, divided
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 15 minutes to prevent scorching on the grill.
- 2
In a large bowl, whisk together 2 tablespoons of the olive oil, the smoked paprika, cumin, turmeric, cayenne, garlic, lemon juice, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!