Description
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.
Ingredients
Scale
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
- Prepare the Zucchini: 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.
- Preheat the Grill: Heat the grill to high temperature, between 450° and 500° Fahrenheit, to ensure good searing and char.
- Season the Zucchini: 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.
- Skewer the Zucchini: Carefully weave the seasoned zucchini ribbons onto bamboo or stainless steel skewers, creating a ribboned spiral effect as shown in the reference photos.
- Grill the Skewers: 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.
