Name: Grilled Mexican 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; ¼ cup tajín, more or less to taste; ¼ cup olive oil for brushing, plus more as needed

If you love vibrant, smoky veggies with a tangy twist, this Grilled Mexican Zucchini Ribbon Skewers Recipe is going to be your new favorite side dish. Thin, tender ribbons of zucchini get seasoned with zesty tajín and charred on the grill for a flavor-packed bite that’s as colorful as it is delicious.

Three wooden skewers hold curly, thin green and light yellow zucchini slices stacked in loose layers, showing slight grill marks and seasoning dusted on top. They rest on a copper-toned textured baking tray near three bright green lime wedges placed at the top center. To the right of the tray, fresh green cilantro leaves with stems add a natural touch. A small, white bowl filled with a brownish powder sits at the tray's left corner. The 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 Grilled Mexican Zucchini Ribbon Skewers Recipe
Top Tip
How to Serve Grilled Mexican Zucchini Ribbon Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Mexican Zucchini Ribbon Skewers Recipe

Why You'll Love This Recipe

Whenever summer hits, I’m all about quick, fresh, and bold recipes like these zucchini ribbon skewers. They brighten up any BBQ or weeknight dinner with a punch of Mexican-inspired flavors and smoky grill marks that scream deliciousness.

Simple Ingredients: Just zucchini, tajín, and olive oil—easy to find and easy to prep.
Fast & Easy: Ready in just 25 minutes, perfect for busy weeknights or casual get-togethers.
Healthy & Light: Low in calories but big on flavor, making it a nutritious side everyone will enjoy.
Versatile: Pairs beautifully with grilled meats, tacos, or as part of a vibrant vegetarian meal.

Ingredients & Why They Work

The magic of this recipe lies in quality ingredients that bring out authentic flavors with minimal fuss. Fresh zucchini sliced thin and flexible enough for skewering is essential, while tajín seasoning adds that unmistakable zing and a touch of heat. Olive oil helps everything grill beautifully without sticking or burning.

Flat lay of two fresh green zucchinis sliced into thin ribbons arranged beside a small white ceramic bowl filled with deep red tajín chili powder, and a small white ceramic bowl containing golden olive oil, all placed neatly on a simple white ceramic plate, 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, medium-sized zucchinis to get thin, flexible ribbons perfect for weaving on skewers.
Tajín: This tangy chili-lime seasoning gives the zucchini that classic Mexican flair; you can adjust the amount to your spice preference.
Olive Oil: A light brush keeps the zucchini moist on the grill and helps develop those beautiful char marks without flare-ups.

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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 the Grilled Mexican Zucchini Ribbon Skewers Recipe is how simple it is to make it your own. Feel free to experiment with spices, herbs, or even different dipping sauces to match your mood and meal.

Variation: I love adding a squeeze of fresh lime and a sprinkle of chopped cilantro right after grilling to give an extra burst of fresh, zesty flavor that balances perfectly with the smoky char.
Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it a perfect side dish for those with dietary restrictions without any extra adjustments.
Make It Spicier: Boost the heat by mixing some crushed red pepper flakes with tajín, or add a dash of smoked paprika to deepen the smoky notes.
Seasonal Twist: In summer, try incorporating thin ribbons of yellow squash alongside zucchini for more color and sweetness.

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

A white plate sits on a white marbled surface, holding a grilled meal with three parts arranged side by side. On the left is a bright yellow grilled corn with char marks, topped with a lime wedge. In the middle, a skewer has yellow, grilled pineapple chunks and thin green zucchini ribbons stacked alternately. On the right, two pieces of grilled chicken with golden and brown sear marks lie next to wooden tongs. Fresh green herbs are placed nearby, with a wooden bowl containing a light brown spice in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice with Love and Care

Start by slicing your zucchini into thin ribbons about ⅛ inch thick. I recommend using a mandoline slicer for consistency and speed, but a sharp knife works fine too. A quick bend test on a slice will tell you if it’s flexible enough—this flexibility is key so the ribbons weave easily onto your skewers without snapping.

Step 2: Preheat That Grill

Crank your grill up to a high heat – somewhere between 450° and 500°F. A hot grill ensures you get those enticing charred marks and smoky flavor that make these skewers so irresistible. Make sure the grate is clean and lightly oiled to prevent sticking.

Step 3: Season Every Slice

Lay your thin zucchini slices flat on a baking sheet. Brush both sides lightly but thoroughly with olive oil — just enough to coat and keep the grill from sticking. Next, sprinkle tajín generously to your taste on each side. This tangy, mildly spicy seasoning is where the authentic Mexican kick comes from. If you prefer, adjust the amount or swap tajín for chili powder combined with lime zest.

Step 4: Weave and Skewer With Care

Now for the fun part: weaving the ribbons onto your skewers. Use bamboo skewers that have been soaked in water for 30 minutes to prevent burning, or opt for stainless steel skewers if you have them. Gently weave the zucchini ribbons around and along the skewers creating ribbon-like bunches that will cook evenly and hold together nicely on the grill.

Step 5: Grill to Smoky Perfection

Place the skewers on the preheated grill. Grill for about 10 minutes total, turning them 2 to 3 times throughout cooking. This helps each side gain those beautiful charred spots and caramelization. Keep a close eye—thin zucchini slices cook quickly and can burn if left unattended. The goal is tender, smoky ribbons with just a touch of crispiness around the edges.

Top Tip

Mastering the art of grilling delicate zucchini ribbons takes a little finesse. These tips will help you get that perfect smoky char without losing the tender texture that makes this dish so special.

Use Thin, Flexible Slices: I always test the zucchini slices by gently bending them before grilling — if they snap, they’re too thick and will break when skewered.
Don’t Overoil: > Brush just enough olive oil to keep the zucchini from sticking, but not so much that it causes flare-ups on the grill. A light hand makes all the difference.
Turn Frequently: Grilling thin ribbons means they cook fast and can burn easily. Turning 2 to 3 times ensures even caramelization and smoky bits without charring them to bitterness.
Soak Bamboo Skewers: If using bamboo skewers, soak them for at least 30 minutes beforehand to prevent burning and keep your zucchini ribbons intact.

How to Serve Grilled Mexican Zucchini Ribbon Skewers Recipe

The image shows a shallow white baking tray with eight long slices of zucchini laid flat in two neat rows, each slice dusted with a light brown seasoning powder that looks evenly spread. A blue silicone brush with a dark gray handle rests on the tray, with a woman's hand holding it, brushing the seasoning onto the zucchini slices. At the top left corner, there are two small square white bowls, one containing a red sauce with visible chili flakes and the other filled with more of the light brown seasoning. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle a little fresh cilantro or chopped green onions on top for a burst of freshness. A squeeze of lime juice brightens the smoky flavors beautifully, and if you love a bit more heat, a dash of extra tajín or a drizzle of creamy crema works wonders.

Side Dishes

These skewers pair perfectly with Mexican staples like warm corn tortillas, refried beans, or Mexican rice. For a complete meal, serve alongside grilled chicken or fish to balance the smoky, tangy vegetable flavors.

Make Ahead and Storage

Storing Leftovers

Let the grilled zucchini skewers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days to keep their flavor fresh and vibrant.

Freezing

Because zucchini ribbons are delicate, freezing is not ideal — they tend to get watery and lose their texture when thawed. It’s best to enjoy this recipe fresh or within a few days refrigerated.

Reheating

To reheat, place the skewers on a grill pan or skillet over medium heat for 2 to 3 minutes per side just until warmed through. Avoid microwaving to preserve their texture and smoky flavor.

Frequently Asked Questions:

Can I use regular chili powder instead of tajín for seasoning?

Absolutely! Tajín has a unique tangy and slightly spicy flavor, but substituting with chili powder and a bit of lime zest can give you a similar flavor profile.

Do I need to soak the skewers before grilling?

Yes, if you’re using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Stainless steel skewers don’t require soaking.

What if my zucchini slices break when skewering?

Breaking usually means the slices are too thick or not flexible enough. Try slicing them thinner—about ⅛ inch thickness—and make sure they bend easily before weaving onto skewers.

Can I prepare the zucchini ribbons ahead of time?

You can slice and season the zucchini ribbons a few hours ahead, but it's best to skewer and grill them just before serving to maintain their fresh texture and vibrant flavor.

Final Thoughts

There’s something special about those smoky, tangy ribbons of zucchini fresh off the grill — they’re simple, healthy, and bursting with vibrant Mexican flavors. The Grilled Mexican Zucchini Ribbon Skewers Recipe is one of those dishes I find myself coming back to season after season, perfect for summer gatherings or a quick weeknight side. Give it a try, and I’m sure it’ll become a new favorite in your cooking repertoire too!