Pistachio Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers bring serious smoky depth to your grill night, loaded with tender zucchini, sweet red bell pepper, and creamy white beans that pick up gorgeous char at the edges. The marinade does all the heavy lifting — smoked paprika, cumin, turmeric, and a hit of cayenne come together with garlic and fresh lemon juice to create bold, layered flavor that soaks right into every piece. White beans on skewers might sound unconventional, but threading them in snug clusters keeps them stable on the grill and gives you that satisfying, slightly crispy bite you didn't know you were missing. This is the kind of plant-forward recipe that genuinely impresses at a cookout without requiring any specialty ingredients or complicated technique. Everything here is naturally free from tree nuts of any kind — no sauces, no garnishes, no hidden surprises — so you can serve a crowd with total confidence. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole platter and make it look like you put in way more effort than you did.
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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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