Description
Delicious Mexican Grilled Zucchini Ribbon Skewers are an easy and flavorful side dish featuring thinly sliced zucchini seasoned with tangy tajín and grilled to perfection with delightful char and caramelization.
Ingredients
Scale
Zucchini
- 2 zucchini, sliced thin – approximately 1/8 inch thick
Seasoning
- ¼ cup tajín, more or less to taste
Oil
- ¼ cup olive oil for brushing, plus extra as needed
Instructions
- Slice the zucchini: Using a mandoline slicer or a sharp knife, slice the zucchini into thin ribbons about 1/8 inch thick. Bend a slice gently to make sure it is thin and flexible enough for skewering.
- Preheat the grill: Heat your grill to high heat, aiming for a temperature between 450° and 500° Fahrenheit to ensure quick cooking and nice char marks.
- Season the zucchini: Arrange the zucchini slices flat on a baking sheet. Lightly brush both sides with olive oil and generously sprinkle tajín seasoning on each side to taste.
- Assemble the skewers: Weave or fold the seasoned zucchini ribbons onto bamboo or stainless steel skewers, making sure they hold together securely as ribbons.
- Grill the skewers: Place the zucchini skewers on the hot grill and cook for about 10 minutes, turning them 2 to 3 times to achieve even cooking. Look for lovely charred spots and caramelization without burning.
Notes
- Use a mandoline slicer for evenly thin zucchini ribbons for best results.
- If you don’t have tajín, a mixture of chili powder, lime zest, and salt can be a good substitute.
- Brush the zucchini lightly with olive oil to prevent sticking and to help seasoning adhere.
- Use bamboo skewers soaked in water for 30 minutes or stainless steel skewers to avoid burning on the grill.
- Watch closely while grilling to avoid overcooking and maintain some crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 3 g
- Sodium: 350 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
