Brazil Nut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers bring serious smoky depth to your grill night, loaded with tender zucchini, sweet red bell pepper, and hearty white beans all coated in a bold marinade of smoked paprika, cumin, turmeric, and a kick of cayenne. The marinade does the heavy lifting here — just ten minutes at room temperature is enough for those warm spices and garlic to sink into every piece before they hit the heat. White beans are an inspired choice for skewers because they hold their shape beautifully on the grill, picking up charred edges that add a satisfying bite alongside the soft vegetables. Everything in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your meal. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole dish and balance out all that smoky richness. Whether you're cooking for a crowd or just want a plant-forward weeknight dinner that feels a little special, these skewers deliver big flavor with minimal fuss.
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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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