Coconut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that grilled vegetable dishes can be genuinely exciting, loaded with smoky depth from smoked paprika, warm earthiness from cumin and turmeric, and just enough heat from a touch of cayenne. The white beans are the real surprise here — threaded right onto the skewers alongside zucchini and red bell pepper, they pick up gorgeous char on the edges and soak up every bit of that garlicky lemon marinade. Many grilled dishes sneak in coconut-based oils or marinades, but every ingredient here is straightforward and easy to verify, making this a genuinely worry-free cook. The marinade comes together in one bowl in minutes, and a short ten-minute rest is all it takes for the flavors to really sink in before the skewers hit the heat. Alternating the vegetables and beans keeps everything cooking evenly and makes for a seriously good-looking platter when it all comes off the grill. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole dish and balance that smoky, spiced backbone beautifully. Whether you're firing up an outdoor grill or working with a stovetop grill pan, this is the kind of recipe that earns a permanent spot in your warm-weather rotation.
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!