Shellfish Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers prove that the grill doesn't need seafood to steal the show at a summer cookout. A bold marinade of smoked paprika, cumin, turmeric, and a hint of cayenne gives the zucchini, red bell pepper, and white beans a deep, smoky warmth that tastes like it took way more effort than it actually did. The cannellini beans are the real surprise here — tucked onto the skewers in little clusters, they pick up gorgeous char on the edges and turn creamy and rich at the center. Because every single ingredient is straightforward and plant-based, there's zero guesswork about hidden shellfish derivatives that can sneak into marinades or spice blends at restaurants. A squeeze of fresh lemon over the finished skewers brightens everything up and balances all that savory spice beautifully. Whether you're cooking for a crowd or just want a satisfying weeknight dinner off the grill, these skewers are easy to scale and even easier to devour.
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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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