Pescatarian Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that grilling season doesn't have to revolve around meat or fish to feel satisfying and bold. A marinade built from smoked paprika, cumin, turmeric, and a hit of cayenne gives every piece of zucchini, bell pepper, and white bean a deep, smoky warmth that tastes like it took way more effort than it did. The cannellini beans are the real surprise here — threaded right onto the skewer, they pick up gorgeous char on the edges and turn creamy in the center, adding protein and heartiness without any seafood required. A squeeze of fresh lemon at the end cuts through the richness and makes the whole platter pop. This is the kind of dish that disappears fast at a cookout, and nobody misses a thing.
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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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