Beef Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that the grill doesn't belong to any one protein — smoky, spiced, and deeply satisfying, they hold their own against anything else on the barbecue. Cannellini beans bring a creamy, hearty bite that makes each skewer feel genuinely filling, while zucchini and red bell pepper add color, sweetness, and a little char around the edges. The marinade is where the magic happens: smoked paprika, cumin, turmeric, and a hit of cayenne layer up into something bold and complex, with fresh lemon juice cutting right through the richness. A short rest in that marinade before grilling means the flavors actually sink in rather than just sitting on the surface. Threading the beans snugly between the vegetables keeps everything stable on the grill and ensures you get a little of each element in every bite. Finished with a scatter of fresh parsley and a squeeze of lemon, these skewers are the kind of thing that disappears fast at a cookout — no one is going to miss the meat.
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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.
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