Nitrate & Nitrite Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that smoky, satisfying grilled food doesn't need cured meats or processed ingredients to deliver serious flavor. The secret is a bold marinade built from smoked paprika, cumin, turmeric, and a hit of cayenne — all naturally nitrate-free spices that bring real depth and a gorgeous rust-colored char to every bite. Creamy white beans hold their own on the grill, picking up those spices beautifully and developing lightly crisped edges that make them genuinely crave-worthy. Zucchini rounds and sweet red bell pepper round out the skewers with color, tenderness, and a little smokiness from the grill marks. A squeeze of fresh lemon at the end cuts through the richness and ties everything together in the best way. This is the kind of recipe that works just as well for a weeknight dinner as it does for a backyard cookout where you want something impressive without the stress of checking labels for hidden additives.
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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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