Mexican Zucchini Ribbon Skewers Recipe
These Mexican Grilled Zucchini Ribbon Skewers are a vibrant and flavorful side dish featuring thinly sliced zucchini seasoned with zesty tajín and grilled to perfection. Perfectly charred with a hint of spice, they’re a fresh and healthy addition to any meal.
CourseSide Dish
CuisineMexican
KeywordMexican Grilled Zucchini, Zucchini Ribbon Skewers, Tajín Zucchini, Grilled Vegetables, Mexican Side Dish, Healthy Skewers, Vegetarian Grilled Recipe, Grilling
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings4 servings
Ingredients
Main Ingredients
- 2 zucchini, sliced thin – approximately 1/8 inch thick
- 1/4 cup tajín, more or less to taste (or homemade tajín)
- 1/4 cup olive oil for brushing
Instructions
- Using a mandoline slicer, slice the zucchini into thin ribbons about 1/8 inch thick. Bend a ribbon to check that it’s flexible and thin enough for skewering.
- Heat the grill to high temperature, between 450° and 500° Fahrenheit, to ensure good searing and char.
- Lay the zucchini slices flat on a baking sheet. Brush both sides lightly with olive oil and sprinkle generously with tajín seasoning on each side for maximum flavor.
- Carefully weave the seasoned zucchini ribbons onto bamboo or stainless steel skewers, creating a ribboned spiral effect as shown in the reference photos.
- Place the skewers on the preheated grill. Grill for about 10 minutes total, turning them 2 to 3 times to achieve even caramelization and appealing charred marks.
Notes
- If you don’t have tajín, a mix of chili powder, lime zest, salt, and a pinch of sugar can be a great homemade substitute.
- Use bamboo skewers soaked in water for 30 minutes before grilling to prevent burning.
- For easier handling and even grilling, stainless steel skewers are a great option.
- Adjust the amount of olive oil depending on how oily you prefer the zucchini ribbons.
- Serve immediately after grilling for the best texture and flavor.