Walnut Free Smoky Paprika White Bean & Zucchini Skewers
These vibrant skewers are a serious crowd-pleaser — smoky, a little spicy, and packed with color from charred zucchini and sweet red bell pepper. The white beans are the real surprise here, soaking up that bold marinade of smoked paprika, cumin, turmeric, and garlic before hitting the grill and developing irresistible crispy edges. A bright squeeze of fresh lemon at the end ties everything together and keeps the flavors lively. For anyone navigating tree nut concerns, this recipe is naturally free of the worry — every ingredient is straightforward, with no hidden nut-based oils or sauces to second-guess. The whole dish comes together with pantry staples and fresh produce, making it as approachable as it is impressive. Serve these straight off the grill with a scatter of fresh parsley and you've got a stunning plant-based main or a standout side that genuinely earns its place at the table.
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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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