Mushroom 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 tender zucchini and sweet red bell pepper. The marinade does serious heavy lifting here, layering smoked paprika, cumin, turmeric, and a hit of cayenne into every bite before the skewers even touch the heat. White beans might seem like an unexpected choice for the grill, but they soak up the bold spices beautifully and develop lightly charred edges that add a satisfying depth. For anyone navigating a mushroom-free lifestyle, this is the kind of recipe that proves you don't need earthy fungi to get complex, savory flavor — the spice blend handles that entirely on its own. A squeeze of fresh lemon at the end brightens everything up and keeps the dish feeling light despite all that smoky richness. These work just as well on a grill pan as they do outdoors, so there's no excuse to wait for perfect weather.
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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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