If you’re craving a vibrant, fresh side that’s bursting with flavor and perfect for summer, you’ve got to try this Spicy Grilled Zucchini Ribbon Skewers Recipe. It’s surprisingly simple, yet totally impressive—with beautifully charred zucchini ribbons seasoned just right with tajín, it’s a definite crowd-pleaser at any barbecue or weeknight meal.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Spicy Grilled Zucchini Ribbon Skewers Recipe
- Top Tip
- How to Serve Spicy Grilled Zucchini Ribbon Skewers Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Spicy Grilled Zucchini Ribbon Skewers Recipe
Why You'll Love This Recipe
I’ve made these zucchini ribbon skewers more times than I can count—they’re my go-to when I want something light but with a little kick and smoky grill flavor. Plus, they look so pretty on the plate, I never have to explain that eating healthy can be fun and festive.
- Easy prep: Thin slicing and quick grilling mean you’ll have these on the table in under 30 minutes.
- Bold flavor: Tajín seasoning brings that perfect balance of chili, lime, and salt that makes every bite addictive.
- Healthy and colorful: Zucchini is low-calorie and packed with nutrients, with a gorgeous green ribbon that brightens up your plate.
- Versatile: Great as a side for any Mexican-inspired meal or just on its own with a squeeze of lime.
Ingredients & Why They Work
For this dish, I recommend grabbing fresh, firm zucchinis with smooth skin—you want ones that can be sliced thinly and hold their shape on the skewers. And don’t skimp on the tajín! It’s really the seasoning superstar here, but if you can’t find it, a homemade blend works beautifully.
- Zucchini: Choose firm, medium-sized zucchinis for thin slicing and easy weaving on skewers.
- Tajín seasoning: This classic Mexican chili-lime-salt blend adds the perfect spicy tang—you can also mix chili powder with lime zest and salt if needed.
- Olive oil: A light brush keeps the zucchini from sticking to the grill and enhances caramelization for that gorgeous char.
Make It Your Way
One of the most fun things about this Spicy Grilled Zucchini Ribbon Skewers Recipe is how easy it is to put your own spin on it. Whether you love more heat, a citrusy zing, or a sprinkle of fresh herbs, these zucchini skewers are your canvas for creativity!
- Variation: For a smoky twist, try adding a sprinkle of smoked paprika along with the tajín seasoning. I love how it adds depth without overpowering the fresh zucchini flavors.
- Make it Vegan & Gluten-Free: This recipe is naturally vegetarian and can be easily enjoyed by those on a gluten-free diet. Just double-check your tajín or seasoning blend to ensure it's free from additives.
- Seasonal Spin: Swap out zucchini for thin ribbons of summer squash or even carrot ribbons for a colorful mix on your skewers.
- Herb Boost: Toss some finely chopped cilantro or fresh oregano over the skewers just before serving for a fresh, fragrant finish.
- Add Some Heat: If you love spice, a drizzle of chipotle hot sauce before grilling can turn up the heat beautifully.
Step-by-Step: How I Make Spicy Grilled Zucchini Ribbon Skewers Recipe
Step 1: Prepare the Zucchini Ribbons Just Right
Grab your mandoline slicer and carefully slice each zucchini into thin ribbons about ⅛ inch thick. This thickness is just perfect — thin enough to be flexible and quick to grill, but thick enough to hold a lovely texture without falling apart. Give one ribbon a gentle bend to check flexibility; if it snaps, slice a bit thinner next time. This prep sets the stage for those beautiful, delicate curls on the skewers!
Step 2: Fire Up the Grill to High Heat
Preheat your grill to a sizzling 450 to 500 degrees Fahrenheit. That high temperature is key — it develops those irresistible charred edges and caramelized spots on the zucchini ribbons. If you're using a charcoal grill, let your coals get hot and glowing red before cooking. A hot grill means faster searing and that smoky flavor everyone loves.
Step 3: Season Each Ribbon with TLC
Lay out all your zucchini ribbons flat on a baking sheet. Brush one side lightly with olive oil to prevent sticking and to help deepen the flavor. Then sprinkle your tajín seasoning evenly across them—feel free to adjust how much you add based on your preferred spice level. Flip each ribbon and repeat the brushing and seasoning on the other side. This double-sided seasoning ensures every bite is flavorful.
Step 4: Weave and Skewer with Care
Now for the fun part: start weaving the zucchini ribbons gently onto your skewers. Use bamboo or stainless steel skewers—note that stainless steel conducts heat and can speed up cooking slightly. Create a stacked, slightly curled effect by folding and threading the ribbons carefully to avoid tearing. This weaving not only looks gorgeous but also gives an enjoyable texture to the grilled result.
Step 5: Grill to Charred Perfection
Place your prepared skewers on the preheated grill. Grill for about 10 minutes total, turning 2 to 3 times so every side gets beautiful charred bits and caramelization. Keep an eye on them so they don’t overcook—the zucchini should stay tender with that just-right smoky flavor. When done, the ribbons will have those lovely grill marks and a slightly crisp exterior with a soft bite inside.
Top Tip
Getting the most out of your Spicy Grilled Zucchini Ribbon Skewers Recipe comes down to a few simple but important tricks that I've picked up along the way. These tips make all the difference between good and truly memorable grilling!
- Perfect Ribbon Thickness: Using a mandoline slicer to get your zucchini ribbons about ⅛ inch thick is key. I've found that this thickness gives you ribbons thin enough to be flexible for weaving but sturdy enough not to tear on the grill.
- Tajín Balance: I start with ¼ cup of tajín, but I always taste as I go. Sometimes dialing it up or down really helps balance the bright, spicy flavors with the natural sweetness of the grilled zucchini.
- Oil It Up: Don’t skip brushing the zucchini with olive oil on both sides. This little step prevents sticking to the grill and helps create that gorgeous caramelization.
- Handle With Care: When weaving the ribbons onto skewers, be gentle. I’ve learned that rushing this part can tear the zucchini, and the skewer won’t hold its shape as charmingly on the grill.
How to Serve Spicy Grilled Zucchini Ribbon Skewers Recipe
Garnishes
Brighten up your zucchini skewers with a sprinkle of fresh cilantro or chopped green onions. A squeeze of lime juice right before serving adds a refreshing zing that complements the tajín perfectly. For extra texture, a scattering of toasted pumpkin seeds or crumbled cotija cheese can turn these skewers into a real showstopper.
Side Dishes
These spicy grilled zucchini ribbons pair wonderfully with a light Mexican black bean salad, cilantro-lime rice, or grilled corn on the cob. If you want a protein addition, grilled chicken or shrimp with a hint of lime and chili complements the smoky flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover zucchini ribbon skewers in an airtight container in the refrigerator for up to 3 days. The flavor holds up nicely, making them perfect for quick lunches or as a ready-made side for your next meal.
Freezing
Because zucchini has high water content, freezing is not ideal as it can compromise texture. I recommend enjoying these skewers fresh or refrigerated rather than frozen to maintain their delightful tenderness and charred flavor.
Reheating
For best results, reheat gently on a grill or grill pan over medium heat for 2-3 minutes per side to revive the smoky char and warmth without overcooking. You can also warm them briefly in an oven set to 350°F, keeping an eye to avoid drying out the ribbons.
Frequently Asked Questions:
Absolutely! If you don’t have tajín on hand, a mix of chili powder, lime zest, and a pinch of salt is a great homemade alternative that captures a similar tangy, spicy flavor.
Yes, soaking bamboo skewers in water for about 30 minutes before grilling helps prevent them from burning and keeps your skewers intact while cooking.
You can prepare the zucchini ribbons and assemble the skewers a few hours ahead and keep them refrigerated. Just wait to grill them until you’re ready to serve for the best texture and flavor.
If this happens, try slicing the zucchini a little thinner or thinner on your mandoline. Also, handling the ribbons gently and working slowly helps prevent tearing. Using stainless steel skewers can give you more control while weaving.
Final Thoughts
These Spicy Grilled Zucchini Ribbon Skewers have become one of my favorite vibrant side dishes to share with family and friends. They’re light, colorful, and packed with bright, smoky flavors that perfectly complement any summer meal. Try them at your next barbecue and watch how quickly they disappear! Happy grilling!
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Spicy Grilled Zucchini Ribbon Skewers Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Grilled Zucchini Ribbon Skewers are a vibrant and flavorful side dish, perfect for summer barbecues or any grilled meal. Thinly sliced zucchini ribbons are seasoned with tajín and grilled to achieve a delightful char and caramelization, making a healthy, colorful addition to your dining table.
Ingredients
Main Ingredients
- 2 zucchini, sliced thin - approximately ⅛ inch thick
- ¼ cup tajín, more or less to taste - or homemade tajín
- ¼ cup olive oil for brushing, plus extra as needed
Instructions
- Prepare the Zucchini: Slice the zucchini into thin ribbons about ⅛ inch thick using a mandoline slicer. Bend a slice gently to ensure it is flexible enough for skewering.
- Preheat the Grill: Heat your grill to high temperature, between 450 and 500 degrees Fahrenheit, to achieve a good sear and caramelization on the zucchini.
- Season the Zucchini: Lay the zucchini ribbons flat on a baking sheet. Brush them lightly with olive oil on one side and sprinkle with tajín seasoning. Flip the ribbons, then brush and season the other side similarly.
- Assemble the Skewers: Carefully weave the seasoned zucchini ribbons onto bamboo or stainless steel skewers, creating a stacked and slightly curled effect for a pleasing texture.
- Grill the Skewers: Place the zucchini ribbon skewers on the preheated grill. Grill for about 10 minutes total, turning 2 to 3 times to ensure even cooking, achieving beautiful charred bits and caramelization without overcooking.
Notes
- Use a mandoline slicer for uniform thin slices, which ensures even grilling and flexibility when weaving.
- Tajín seasoning can be adjusted to taste or substituted with a mix of chili powder, lime zest, and salt.
- Brush olive oil on zucchini ribbons to prevent sticking and enhance flavor.
- Handle the zucchini ribbons gently when weaving to avoid tearing.
- Stainless steel skewers conduct heat better than bamboo, which may speed up cooking slightly.
- Can be served immediately or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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