Rice Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers are everything you want from a summer grill — smoky, a little spicy, and packed with satisfying plant-based protein. Creamy white beans get threaded right onto the skewers alongside tender zucchini and sweet red bell pepper, so every bite has a mix of textures and char. The marinade does the heavy lifting here: smoked paprika, cumin, turmeric, and a hit of cayenne build deep, layered flavor in just ten minutes of resting time. A squeeze of fresh lemon at the end cuts through the richness and makes everything pop. For anyone navigating a grain-free or rice-free table, this is the kind of recipe that proves you're not missing a thing — no filler, no starch, just bold ingredients that stand on their own. They come together fast and look stunning on a platter scattered with fresh parsley, which makes them equally at home at a weeknight dinner or a backyard cookout.
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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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