Tree Nut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers bring serious smoky depth to the grill with a marinade built on smoked paprika, cumin, turmeric, and a kick of cayenne — all balanced by bright lemon juice and fresh garlic. Creamy white beans hold their own alongside tender zucchini and sweet red bell pepper, picking up gorgeous char at the edges after just a few minutes over high heat. The result is hearty, colorful, and packed with flavor in a way that feels anything but simple. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. The marinade does double duty, coating both the vegetables and the beans so every bite is evenly seasoned before it even hits the grill. A scatter of fresh parsley and a squeeze of lemon at the end keeps things bright and fresh. Whether you're grilling for a crowd or just weeknight dinner, these skewers are the kind of plant-forward dish that earns a permanent spot in the rotation.
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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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