Macadamia Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers bring serious smoky depth to the grill, thanks to a bold marinade built on smoked paprika, cumin, turmeric, and a hit of cayenne. Tender zucchini rounds and sweet red bell pepper char beautifully alongside creamy white beans, creating a combination that feels hearty and satisfying without any heaviness. The marinade does a lot of the heavy lifting here — just ten minutes at room temperature is enough for the garlic and lemon juice to work their way into every piece. Threading beans onto skewers can feel tricky, but packing them snugly between the vegetables keeps everything stable and gives each bite a little of everything. A squeeze of fresh lemon at the end brightens the whole dish and cuts right through the smoky richness. This is the kind of plant-forward grilling recipe that genuinely earns a spot at the center of the table, not just as a side.
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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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