Grilled Kidney Beans and Edamame Skewers
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Looking for a fun and colorful way to enjoy plant based protein? These grilled kidney beans and edamame skewers are my go to when I want something quick and satisfying. Edamame is packed with fiber and keeps you feeling full longer, which I love. The best part is how budget friendly and simple this recipe is, ready in under an hour from start to finish. The smoky char from the grill pairs perfectly with the bright lemon and garlic flavors, making these skewers a real crowd pleaser at any gathering or weeknight dinner.
Ella x
Ingredients
- 473 mlkidney beans
- 473 mledamame
- 2 tablespoonsolive oil
- 1 tablespoonlemon juice
- 1 teaspoongarlic powder
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 tablespoonlemon zest
- 2 tablespoonschopped parsley
- 16toothpicks
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Rinse and drain kidney beans and edamame.
- 3
In a large bowl, whisk together olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- 4
Add the kidney beans and edamame to the bowl, tossing until evenly coated.
- 5
Thread the beans and edamame onto the toothpicks, alternating between the two.
- 6
Grill the skewers for 10 minutes, turning occasionally, until lightly charred.
- 7
Remove the skewers from the grill and sprinkle with lemon zest and chopped parsley.
- 8
Serve hot.
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