Red Meat Allergy Friendly Smoky Paprika White Bean & Zucchini Skewers
Grilled skewers are one of those crowd-pleasing staples that can feel off-limits when you're navigating a red meat allergy at a cookout — but this plant-forward version proves you're not missing a thing. Creamy cannellini beans, tender zucchini rounds, and sweet red bell pepper get tossed in a bold marinade built on smoked paprika, cumin, turmeric, and a hit of cayenne, so every bite is deeply savory and a little smoky before the grill even gets involved. The lemon juice in the marinade brightens everything up, and that final squeeze of fresh wedges at the table takes it over the top. Threading the beans snugly between the vegetables keeps them stable on the grill and lets their edges char just enough to develop a satisfying, almost meaty texture. A quick 10-minute marinade rest means the flavors actually sink in without requiring any advance planning. Whether you're cooking for someone with dietary restrictions or just looking for a genuinely delicious meatless option, these skewers hold their own at any backyard spread.
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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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