Name: Spicy Grilled Zucchini Ribbon Skewers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
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, plus extra as needed

If you’re craving a vibrant, smoky side that’s both healthy and bursting with flavor, then you’re going to love this Spicy Grilled Zucchini Ribbon Skewers Recipe. It’s simple, colorful, and a fresh way to enjoy summer’s bounty right off the grill.

The image shows three skewers of thin, curled zucchini slices grilled to a light golden brown, laid side by side on a textured copper baking tray. Each skewer has many folded, slightly charred zucchini layers with green edges and a soft yellow center. On the top left corner of the tray, there are three green lime wedges, and near the limes is a small white bowl filled with a reddish-brown spice powder. To the right of the tray, there is a bunch of fresh green cilantro. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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 honestly can’t get enough of these Mexican grilled zucchini ribbons—there’s something so satisfying about the way the thin slices char and caramelize, especially with that zingy tajín seasoning. It’s grilled veggies elevated to a fun, creative new level!

Bold, Tangy Flavor: The tajín seasoning adds a perfect balance of chili, lime, and salt that really wakes up the zucchini.
Quick & Easy: With just a few ingredients and about 25 minutes total, it’s super doable any night of the week.
Eye-Catching Presentation: The ribbon-style skewers look stunning on any plate—your guests will be impressed.
Healthy & Vegan: This side is packed with fresh zucchini, healthy fats from olive oil, and totally plant-based.

Ingredients & Why They Work

To nail this recipe, the key is fresh zucchini sliced just right and quality tajín for that signature zip. I find thinner zucchini ribbons grill faster and get beautifully tender while soaking up the seasoning and oil perfectly.

Flat lay of two fresh green zucchinis, one long zucchini sliced into thin ribbons arranged neatly, a small white ceramic bowl filled with vibrant red tajín powder, a small white ceramic bowl containing golden olive oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Choose firm, fresh zucchini for slicing into thin, flexible ribbons that fold easily onto skewers.
Tajín Seasoning: This chili-lime-salt blend adds a bright, tangy kick. You can buy it bottled or try a homemade version to customize the intensity.
Olive Oil: Lightly brushing with olive oil helps the zucchini develop a gorgeous char and keeps it from sticking to the grill.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Grilled Zucchini Ribbon Skewers Recipe is how easy it is to make it your own. Whether you want to dial up the heat, add fresh herbs, or swap out ingredients for dietary needs, there’s plenty of room to customize and still enjoy that smoky, tangy goodness.

Variation: I love adding a squeeze of fresh lime juice right after grilling to brighten up the flavors even more. It adds a zesty kick that pairs beautifully with the tajín seasoning.
Make it spicy: If you’re a heat seeker, sprinkle a little extra chili powder or cayenne on top before grilling for an extra punch.
Herb boost: Try garnishing with chopped cilantro or fresh oregano after grilling for a fresh herbal twist that complements the Mexican flavors perfectly.
Oil swap: Out of olive oil? Avocado oil works great here and adds a lovely, subtle buttery note.
Grill pan alternative: No outdoor grill? No problem! Use a grill pan on your stovetop — just be sure to heat it up to the same high temperature, around 450° to 500° Fahrenheit, to get those nice char marks and caramelization.

Step-by-Step: How I Make Spicy Grilled Zucchini Ribbon Skewers Recipe

A wooden tray holds eight long slices of zucchini lined up side by side. Each slice is pale green with dark green edges and has a light dusting of brown spices evenly spread on top. A red silicone brush with a blue handle rests on the tray, with its bristles touching one of the zucchini slices, as if brushing oil or sauce. Two small square bowls sit beside the tray on a white marbled surface: one bowl is red with a glossy liquid that looks like oil and herbs, the other is purple filled with a dry spice mix. The setting is bright and clean with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice Your Zucchini Ribbons Thin and Flexible

Begin by slicing your zucchini into thin ribbons about ⅛ inch thick. The secret to success here is flexibility — you want the ribbons thin enough to bend easily without breaking. This flexibility makes it so much easier to weave them onto skewers and ensures a tender final bite after grilling. I find that a vegetable peeler or mandoline slicer works perfectly for this step. Once sliced, lay them flat to prep for seasoning.

Step 2: Preheat the Grill to High Heat

Next, it’s time to ramp up the heat. Fire up your grill and get it good and hot — you’re aiming for anywhere between 450° and 500° Fahrenheit. This high temperature is key to getting those gorgeous charred grill marks and caramelized edges that bring out the zucchini’s natural sweetness. If you’re using a grill pan on the stove, heat it on medium-high until it’s sizzling.

Step 3: Season the Zucchini Ribbons

Lay your zucchini ribbons out on a baking sheet in a single layer. Brush both sides lightly but evenly with olive oil to encourage that golden caramelization and prevent sticking. Then sprinkle generously with tajín seasoning—it’s the star here! Feel free to adjust the amount to your taste. Repeat the oil and seasoning on the other side so every ribbon is fully flavored.

Step 4: Weave and Skewer the Zucchini Ribbons

This step is where your ribbons turn into beautiful, edible art. Carefully weave the seasoned zucchini ribbons onto your skewers, creating a flowing ribbon effect. This method keeps the ribbons secure and lets each side get even exposure to the heat for that perfect char. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Step 5: Grill Until Perfectly Charred and Tender

Place your skewers on the hot grill and let the magic happen. Grill for about 10 minutes total, turning them 2 to 3 times to ensure every side gets those signature grill marks and caramelization. You’ll know they’re done when the zucchini ribbons are tender, slightly charred, and perfectly caramelized. Keep an eye on them—zucchini cooks quickly, and you want to avoid overcooking.

Step 6: Serve Hot and Enjoy

Once off the grill, serve your spicy zucchini ribbon skewers immediately for the best flavor and texture. These make a fantastic vibrant side dish for any Mexican-inspired meal or summer barbecue. I love pairing them with grilled meats, fresh salsa, or just enjoying as a light, healthy snack.

Top Tip

These tips will help you nail the perfect Spicy Grilled Zucchini Ribbon Skewers every time, making grilling easier and more enjoyable.

Perfect Thickness: Make sure to slice the zucchini ribbons about ⅛ inch thick. I learned that thinner ribbons can tear easily while weaving and grilling, while thicker slices don’t get that lovely tenderness and char.
Oil It Well: Brushing both sides generously with olive oil helps prevent sticking on the grill and ensures beautiful caramelization. I always keep a brush handy for touch-ups while grilling.
Turn, Don’t Burn: Rotate the skewers 2 to 3 times during the 10-minute grilling to get even char marks without overcooking. It makes a huge difference in flavor and texture!
Season to Taste: Tajín is tangy and spicy, but if you’re new to it, start light and add more after grilling as needed. This helped me strike the perfect balance without overpowering the zucchini’s natural flavor.

How to Serve Spicy Grilled Zucchini Ribbon Skewers Recipe

The image shows a white plate with three main layers of food arranged side by side. On the left is a grilled corn on the cob, bright yellow with dark char marks and a small wedge of lime on top. In the middle, there is a skewer with folded, shiny green zucchini slices and golden yellow potato pieces, seasoned with spices. On the right, there are pieces of grilled chicken with brown and charred spots, held by a wooden fork and knife crossed over each other. The plate is on a white marbled surface, with fresh green cilantro on the lower left and a wooden bowl of brown seasoning in the upper left. A striped white cloth is at the right side of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a fresh finish, sprinkle chopped cilantro or fresh parsley over the skewers. A squeeze of lime juice adds brightness, perfectly complementing the tangy tajín seasoning. If you like a bit of creaminess, a drizzle of vegan crema or a dollop of guacamole on the side is lovely too!

Side Dishes

These zucchini skewers shine alongside classic Mexican sides like cilantro-lime rice, black beans, or a zesty corn salad. They’re also fantastic with grilled proteins like chicken, fish, or tofu, making the meal balanced and colorful. For a light summer dinner, serve them with a fresh avocado and tomato salad.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover grilled zucchini ribbon skewers to an airtight container and refrigerate. They keep well for up to 3 days, making them a great option for meal prep or quick side dishes during the week.

Freezing

Freezing is not ideal for these zucchini skewers as the texture can become mushy when thawed. For best results, enjoy them fresh or refrigerated within a few days.

Reheating

To reheat, gently warm the skewers on a grill pan or in the oven at 350°F for about 5 minutes. This helps restore some of that fresh-grilled flavor and prevents sogginess that can happen in the microwave.

Frequently Asked Questions:

Can I use other types of squash instead of zucchini?

Yes! Summer squash like yellow squash works beautifully with this recipe. Just slice them to about ⅛ inch thickness as you would the zucchini to ensure they grill evenly.

How spicy is the tajín seasoning?

Tajín has a mild to moderate spicy kick balanced with tangy lime and salt. You can adjust the amount used to suit your spice tolerance, or use a milder seasoning if preferred.

Can I prepare these skewers indoors without a grill?

Absolutely! A grill pan on the stovetop works well for cooking these zucchini ribbons, just keep the heat high (450° to 500°F equivalent) and turn them to get those beautiful char marks.

Are these skewers suitable for a vegan diet?

Yes, this Spicy Grilled Zucchini Ribbon Skewers Recipe is vegan-friendly, using only zucchini, olive oil, and tajín seasoning. Just confirm your tajín is free from animal-derived ingredients.

Final Thoughts

Making Spicy Grilled Zucchini Ribbon Skewers is one of those simple pleasures that brings vibrant Mexican flavors right to your grill. Warm, tangy, and lightly charred strips of zucchini are not just delicious—they’re a colorful, healthy addition to any meal. Whether you’re grilling for family, friends, or just yourself, these skewers are sure to impress and satisfy. So fire up that grill, grab your skewers, and enjoy a taste of summer with this delightful recipe!