Mustard Free Smoky Paprika White Bean & Zucchini Skewers
Smoky, charred, and packed with bold spice, these vegetable and white bean skewers are the kind of thing that disappears fast at any cookout. The marinade leans hard on smoked paprika, cumin, turmeric, and a hit of cayenne, so every bite has real depth and a gentle kick without relying on any mustard-based ingredients. That matters more than you might think — a lot of grilling sauces and spice blends sneak mustard in as a background emulsifier or flavor booster, but this one is built entirely from scratch with ingredients you can see and verify. Cannellini beans hold up surprisingly well on the grill, picking up those gorgeous char marks alongside the zucchini and red bell pepper. Threading them snugly onto the skewers keeps everything in place and ensures even cooking across the whole lineup. A squeeze of fresh lemon at the end brightens all that smoky warmth and ties the whole platter together. Whether you're cooking for someone with a mustard sensitivity or just want a vibrant, plant-forward main that doesn't cut corners on flavor, this one delivers.
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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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