Hazelnut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers are packed with smoky, sun-drenched flavor — tender zucchini, sweet charred bell pepper, and creamy white beans all coated in a bold marinade of smoked paprika, cumin, turmeric, and a hit of cayenne. The lemon juice brightens everything up, and that quick 10-minute marinade rest means the beans and vegetables actually absorb the spices before they ever hit the grill. For anyone navigating tree nut allergies, grilling season can feel like a minefield of pestos, romesco sauces, and spice blends with hidden ingredients — but every single component here is straightforward and easy to verify. The entire marinade is built from pantry staples you likely already have on hand, so there's no guesswork about what's in the bottle. Threading the beans snugly between the vegetables keeps them stable on the grill and gives them just enough contact heat to develop those irresistible lightly charred edges. Finish with a shower of fresh parsley and a squeeze of lemon wedge right before serving, and you've got a showstopper that looks far more impressive than the effort required.
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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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