Name: Spicy Mexican 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; ¼ cup tajín, more or less to taste; ¼ cup olive oil for brushing, plus extra if needed

If you’re craving a side dish that’s bursting with bold flavors and vibrant colors, you’ve got to try this Spicy Mexican Grilled Zucchini Ribbon Skewers Recipe. It’s fresh, smoky, and just a little bit zesty—perfect for summer cookouts or whenever you want to jazz up your veggies.

The image shows three skewers of grilled zucchini ribbons arranged side by side on a textured copper tray. Each skewer has many thin, folded light green zucchini slices with dark green edges, with some char marks giving a slightly browned look. At the top edge of the tray, three lime wedges are placed together, showing a fresh bright green color. To the left side of the tray, there is a small white bowl filled with a reddish-brown spice mix. On the right side of the tray, fresh green cilantro sprigs are resting on the tray surface. The tray sits on a white marbled texture 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 Mexican Grilled Zucchini Ribbon Skewers Recipe
Top Tip
How to Serve Spicy Mexican Grilled Zucchini Ribbon Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Mexican Grilled Zucchini Ribbon Skewers Recipe

Why You'll Love This Recipe

I’ve made these zucchini skewers more times than I can count during grilling season. The combination of smoky grill marks, spicy tajín seasoning, and the light, fresh crunch of zucchini ribbons makes every bite addictive. Plus, it’s such a crowd-pleaser that even my zucchini-hating friends request it!

Bright & Flavorful: The tangy and spicy tajín seasoning adds a burst of flavor without overwhelming the zucchini’s natural freshness.
Quick & Easy to Prep: Using a mandoline slicer makes slicing the zucchini into perfect ribbons a breeze and the whole prep takes just 15 minutes.
Perfectly Charred: Grilling at high heat ensures those beautiful smoky grill marks and a touch of caramelization on every skewer.
Healthy & Light: This vegetarian side is low in calories but big on taste, making it ideal for balanced meals or summer barbecues.

Ingredients & Why They Work

Keeping the ingredient list simple lets the star of the show—the zucchini—shine through. When shopping, look for firm zucchinis without blemishes and pick up some good-quality tajín for that signature citrus-chili kick. And don’t forget the olive oil; it helps the zucchini ribbons grill flawlessly without sticking.

Flat lay of two fresh green zucchinis sliced into thin ribbons, a small white ceramic bowl filled with vibrant red tajín spice powder, a small white ceramic bowl with golden olive oil, 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 fresh, medium-sized zucchini with a firm texture for easy slicing and a tender final bite.
Tajín Seasoning: This classic Mexican blend of chili powder, lime, and salt adds a bright, spicy tang that perfectly complements grilled zucchini.
Olive Oil: Brushing the ribbons with olive oil not only prevents sticking but also helps develop that beautiful caramelized crust on 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 the Spicy Mexican Grilled Zucchini Ribbon Skewers Recipe is how easy it is to customize. Whether you want to dial up the heat, add some fresh herbs, or experiment with different seasonings, these skewers adapt beautifully to your taste buds.

Variation: I love adding a sprinkle of crumbled cotija cheese right after grilling for a creamy, salty contrast that really makes the flavors pop.
Spice it Up: For an extra kick, mix a pinch of cayenne pepper with the tajín or brush the ribbons with chipotle-infused olive oil before seasoning.
Herbal Twist: Toss in some chopped fresh cilantro or chopped green onions as a finishing touch to brighten up the smoky zucchini ribbons.
Vegan Friendly: This recipe is naturally vegetarian and vegan, but you can also serve it with a cool avocado crema dip to add some creamy richness without dairy.
Seasonal Swap: During cooler months, try swapping zucchini for thinly sliced eggplant or summer squash, using the same method and seasonings for a new twist.

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

A white plate sits on a white marbled surface. On the plate, three items are arranged side by side: a grilled corn cob with char marks and a lemon wedge on the left, a skewer next to it with yellow pieces and thin green spiral slices, and two grilled pieces of meat on the right. A pair of wooden tongs holds one piece of meat. In the background, a small wooden bowl with brown spices and a white cloth with thin stripes are visible, along with green leafy herbs in the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the Zucchini Ribbons Thin and Even

Start by slicing 2 zucchinis into thin ribbons, about ⅛ inch thick. I use a mandoline slicer because it not only speeds up the process but ensures each slice is uniform and flexible. You’ll know you’re spot on when you gently bend a slice and it has just the right amount of give to weave without breaking. This step sets the stage for perfectly grilled ribbons that char beautifully without falling apart.

Step 2: Preheat Your Grill to High Heat

Next, get your grill roaring hot, aiming for a temperature between 450 and 500 degrees Fahrenheit. This high heat is key to creating those signature charred spots and rich caramelization that give these skewers so much flavor. Whether you’re using gas or charcoal, let the grill come fully up to temperature before placing your skewers down.

Step 3: Season and Oil the Zucchini Ribbons

Lay the zucchini ribbons flat on a baking sheet, then lightly brush one side with about ¼ cup olive oil. Sprinkle generously with ¼ cup tajín seasoning—feel free to adjust according to how spicy or tangy you want things. Flip each slice over and repeat the oiling and seasoning. This double-sided seasoning ensures each bite bursts with that bright, zesty flavor.

Step 4: Weave the Zucchini Onto Skewers

Carefully pick up each zucchini ribbon and weave it in a zigzag pattern onto bamboo or stainless steel skewers. This weaving technique creates those beautiful layered ribbons and helps keep everything stable on the grill. If you find bamboo skewers a bit flimsy, stainless steel skewers are a fantastic alternative—they hold up better to the heat and make flipping easier.

Step 5: Grill Until Beautifully Charred and Tender

Place your ribbon skewers on the hot grill and let them cook for about 10 minutes. Turn them 2 to 3 times during grilling to ensure even charring and caramelization. Keep an eye out for those gorgeous blackened bits forming along the edges—that’s where the magic happens, imparting smoky flavor without turning the zucchini mushy.

Serving Tip: Enjoy Immediately for Best Texture

Once grilled, I like to serve these skewers right away. The zucchini is at its most tender and flavorful before it softens too much. Paired with a squeeze of fresh lime or a sprinkle of fresh herbs, they’re the perfect vibrant side dish for any summer barbecue or Mexican-inspired feast.

Top Tip

Mastering the art of grilling delicate zucchini ribbons can be a little tricky, but these tips will help you get that perfect smoky char without losing the tender texture.

Use a Mandoline Slicer: I’ve found that slicing zucchini uniformly about ⅛ inch thick is key to even grilling and easy weaving. It really makes the skewers look impressive and cook evenly.
Brush Gently with Olive Oil: From experience, lightly brushing both sides of each zucchini ribbon prevents sticking and promotes beautiful caramelization without making them soggy.
Weave Nicely on Skewers: Weaving zucchini ribbons in a zigzag pattern creates a stunning ribbon effect and keeps the slices stable while grilling. It’s a simple technique that elevates presentation and cooking consistency.
Don’t Overcook: Avoid grilling too long or at too low a temperature, which can make the zucchini mushy. High heat (450° to 500°) and about 10 minutes, turning 2–3 times, is the sweet spot.

How to Serve Spicy Mexican Grilled Zucchini Ribbon Skewers Recipe

The image shows a wooden tray with six long, thin green zucchini slices laid out in one layer, each sprinkled with a brown seasoning. A blue brush with a red tip is applying the seasoning on the zucchini, held by a woman's hand. Nearby, there are two small white bowls; one contains a red sauce with visible seeds, and the other holds more brown seasoning. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add an extra pop of flavor and color, sprinkle fresh chopped cilantro or chopped green onions right before serving. A squeeze of fresh lime juice brightens the smoky, spicy tajín seasoning beautifully. For a creamy contrast, dollop a little Mexican crema or drizzle some tangy yogurt-based sauce on top.

Side Dishes

These skewers make a fantastic side for grilled meats like carne asada or pollo asado. Pair them with Mexican rice, refried beans, or a fresh street corn salad (elote) to round out a colorful, satisfying meal. They also complement vegetarian mains like black bean burgers or chipotle-spiced quinoa bowls perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled zucchini ribbon skewers in an airtight container in the refrigerator. They will keep well for up to 2 days. Keep in mind that their texture is best enjoyed fresh, as the zucchini can become a bit soft after sitting.

Freezing

Since zucchini ribbons are delicate and have a high water content, freezing is not recommended. Freezing and thawing tend to make them mushy and lose their lovely grilled texture.

Reheating

To reheat, gently warm the skewers on a grill or under a broiler for just a couple of minutes to bring back some of that charred flavor. Avoid microwaving as it’ll make the zucchini limp and watery.

Frequently Asked Questions:

Can I use other vegetables instead of zucchini for these skewers?

Absolutely! While zucchini ribbons work best because of their flexible texture when thinly sliced, you can try similar ribbon-style slices of yellow squash or even thin eggplant slices. Just be mindful of grilling times and adjust accordingly.

What if I don’t have tajín seasoning—can I substitute it?

Yes! Tajín adds a unique tangy, spicy flavor, but you can make a simple substitute by mixing chili powder, lime zest, and salt to taste. This homemade blend brings a fresh twist while echoing the original flavor profile.

How do I prevent the zucchini ribbons from falling apart on the grill?

Weaving the ribbons tightly in a zigzag pattern on the skewers helps hold them together during grilling. Also, brushing them with olive oil makes handling easier. Using sturdy stainless steel skewers can provide extra support and better heat conduction.

Can I make these indoors without a grill?

You can! Use a grill pan on the stove set to high heat or a broiler in your oven to achieve similar caramelization. Just watch closely and turn often to avoid overcooking.

Final Thoughts

These Spicy Mexican Grilled Zucchini Ribbon Skewers are a wonderful way to bring a fresh, vibrant side dish to your table, especially in the warmer months. The smoky char combined with the tangy tajín seasoning makes every bite a little celebration of bold, simple flavors. Whether you're hosting a barbecue or just looking to enjoy vegetables in a new, exciting way, this recipe delivers every time. Happy grilling!