Eggless Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that grilling season doesn't have to revolve around meat or anything that comes from a hen. A bold marinade of smoked paprika, cumin, turmeric, and a whisper of cayenne coats every piece of zucchini, red bell pepper, and creamy white bean before they even hit the grates, so the flavor is deep and complex from the very first bite. The beans are the real surprise here — lightly charred at the edges and smoky through and through, they add a hearty, protein-rich element that makes these skewers feel genuinely satisfying rather than just a side dish afterthought. A quick soak of the wooden skewers and a brush of olive oil on the grill are the only tricks you need to get those gorgeous char marks without anything sticking. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a dish that looks like it came off a restaurant patio. Whether you're cooking for a crowd or just yourself on a weeknight, this one is fast, fuss-free, and completely plant-based without sacrificing a single bit of boldness.
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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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