Celery Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers are proof that plant-based grilling can be every bit as bold and satisfying as anything else on the barbecue. A marinade built on smoked paprika, cumin, turmeric, and a hit of cayenne gives the white beans, zucchini, and red bell pepper a deep, smoky warmth that develops beautifully over the grill. The cannellini beans char slightly at the edges, turning almost crispy while staying creamy inside — a texture contrast that makes every bite genuinely exciting. Because the ingredient list is straightforward and entirely free of celery in any form, you don't have to scan labels or worry about hidden aromatics sneaking in through a store-bought spice blend or marinade. A squeeze of fresh lemon at the end cuts through the richness and ties everything together with a bright, clean finish. These skewers work just as well on a grill pan as they do outdoors, so the recipe is weeknight-friendly no matter the season. Scatter some fresh parsley on top before serving and you've got a dish that looks as good as it tastes.
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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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