Fish Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that the grill doesn't need seafood to deliver serious smoky depth. Creamy white beans, tender zucchini, and sweet red bell pepper soak up a bold marinade of smoked paprika, cumin, turmeric, and a hit of cayenne, then char beautifully over high heat until the edges are slightly crisp and caramelized. The whole setup is completely plant-based and built from pantry staples, so there's zero concern about fish-derived sauces, broths, or hidden seafood ingredients sneaking into the mix. Threading beans onto skewers sounds tricky, but packing two or three together per section keeps them snug and stable on the grates. A squeeze of fresh lemon at the end brightens everything up and cuts through the richness of the olive oil marinade in the best way. These are impressive enough to serve at a backyard cookout but easy enough to throw together on a weeknight when you want something satisfying without a lot of 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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