Lactose 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 charred zucchini and sweet red bell pepper. The white beans are the real star here, soaking up that bold marinade of smoked paprika, cumin, turmeric, and garlic before hitting the heat and developing irresistibly crispy edges. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just straightforward, confident cooking. The olive oil and lemon juice base keeps everything bright and rich without any cream or butter in sight, which can be a genuine challenge with grilled dishes that often sneak in a finishing pat of something. Threading the beans snugly between the vegetables is a clever trick that keeps them on the skewer and ensures they pick up those gorgeous grill marks. Finish with a squeeze of fresh lemon and a handful of parsley, and you've got a dish that looks stunning on a platter and tastes like it took far more effort than it did.
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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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