These vibrant skewers are everything you want from a summer grill — smoky, a little spicy, and packed with color from tender zucchini, sweet red bell pepper, and creamy white beans that pick up gorgeous char at the edges. The marinade does serious heavy lifting here, layering smoked paprika, cumin, turmeric, and cayenne with fresh garlic and lemon juice for a bold, complex flavor that tastes like it took way more effort than it did. White beans on the grill might sound unconventional, but threaded snugly onto skewers they hold their shape beautifully and soak up every bit of that smoky, garlicky coating. Everything in this recipe is naturally free of rye and rye-derived ingredients, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food ingredients from start to finish. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole dish and make it look stunning on a platter. These work equally well as a light main or a showstopping side alongside anything else coming off the grill.
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If using wooden skewers, submerge them in water and soak for at least 15 minutes to prevent scorching on the grill.
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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