Chestnut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers are everything you want from a summer grill — smoky, a little spicy, and packed with color from tender zucchini and sweet red bell pepper. The marinade does serious heavy lifting here, layering smoked paprika, cumin, turmeric, and a hit of cayenne into every bite before the skewers even touch the heat. White beans might seem like an unexpected choice for the grill, but threaded snugly onto skewers they pick up gorgeous char at the edges while staying creamy inside. A squeeze of fresh lemon at the end cuts right through the richness of the olive oil and ties all those warm spices together. For anyone navigating tree nut concerns, this recipe is naturally free of any such ingredients — every component is straightforward and easy to verify at the store. Whether you're cooking for a crowd or just want a satisfying weeknight dinner with minimal cleanup, these skewers deliver bold, restaurant-worthy flavor with nothing complicated standing in the way.
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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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