Name: Spicy Mexican Grilled Zucchini 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

Nothing says summer like fire-grilled veggies bursting with bright, spicy flavors. This Spicy Mexican Grilled Zucchini Skewers Recipe brings smoky char and a zesty tajín kick to zucchini ribbons, turning a humble veggie into a star of your cookout spread.

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 Spicy Mexican Grilled Zucchini Skewers Recipe
Top Tip
How to Serve Spicy Mexican Grilled Zucchini Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Mexican Grilled Zucchini Skewers Recipe

Why You'll Love This Recipe

I’ve made these zucchini skewers more times than I can count—they’re just so simple, colorful, and packed with bold flavors that everyone raves about. Whether you grill for family dinner or a weekend BBQ, these skewers quickly become the side dish everyone asks for.

Effortlessly impressive: Thin zucchini ribbons threaded onto skewers look beautiful and cook quickly.
Bold, tangy seasoning: Tajín adds that irresistible chili-lime-salt flavor with just a sprinkle.
Perfectly caramelized: Grilling at high heat gives a smoky char that elevates every bite.
Healthy and vegetarian: A fresh, guilt-free side dish packed with nutrients and taste.

Ingredients & Why They Work

For this dish, fresh zucchini and quality tajín seasoning are the stars. Make sure to pick zucchini that’s firm and bright green for the best ribbons. A mandoline slicer really helps get thin, even slices that bend without breaking, making threading on skewers a breeze.

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: Look for firm, fresh zucchini with smooth skin for easy slicing and the best texture after grilling.
Tajín seasoning: This chili-lime-salt blend brings signature Mexican flavor and a bit of zing to every bite.
Olive oil: Brushing just enough oil keeps zucchini moist and helps develop that gorgeous grilled caramelization without sogginess.

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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 Mexican Grilled Zucchini Skewers Recipe is how easy it is to make it your own. Whether you like it tangier, spicier, or more herbaceous, you can tweak it to fit your mood or occasion.

Variation: I love swapping tajín for a homemade blend of chili powder, lime zest, and a sprinkle of salt when tajín isn’t on hand. It still packs that vibrant, tangy punch and feels just as festive.
Diet-Friendly: For a vegan and vegetarian-friendly treat, this recipe is perfect as-is—no adjustments needed! You can also add a squeeze of fresh lime after grilling to brighten the flavors even more.
Seasonal Twist: In cooler months, try adding thin slices of bell peppers or red onion ribbons alongside the zucchini on the skewers. They grill beautifully and soak up the smoky seasoning.
Smokier Flavor: If you have a smoker or charcoal grill, using charcoal or wood chips will up the smoky factor and give the zucchini an irresistible depth.
Cooking Tip: Feel free to swap bamboo skewers for stainless steel ones if you want a more eco-friendly, reusable option. Just remember to soak bamboo skewers for 30 minutes first to avoid burning!

Step-by-Step: How I Make Spicy Mexican Grilled Zucchini 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 Your Zucchini Thinly and Flexible

Using a mandoline slicer, slice 2 zucchini into thin ribbons about ⅛ inch thick. This thickness is perfect—not too fragile, and flexible enough to weave onto skewers without snapping. Give a slice a gentle bend to test its flexibility. If it cracks, slice a bit thinner! This step sets you up for those tender, melt-in-your-mouth ribbons we're after.

Step 2: Preheat Your Grill to High Heat

Fire up your grill to a high temperature—aim for 450° to 500° Fahrenheit. This intense heat is key to achieving those signature charred bits and caramelized edges that make the zucchini extra delicious. Whether you’re using gas or charcoal, make sure the grill grates are clean and ready for direct cooking.

Step 3: Season and Oil the Zucchini

Lay your zucchini ribbons out flat on a baking sheet. Lightly brush both sides with about ¼ cup of olive oil—don’t drench them though, just enough for a nice sheen to help the seasoning stick and prevent sticking on the grill. Next, sprinkle ¼ cup of tajín evenly over each side. This seasoning is what brings the tangy, mildly spicy, and salty magic that defines this recipe.

Step 4: Weave Zucchini Ribbons onto Skewers

Carefully thread the seasoned zucchini ribbons onto bamboo or stainless steel skewers, folding or layering them to create an attractive, secure, and evenly thick skewer. This weaving technique not only looks pretty but also helps the ribbons hold together while grilling.

Step 5: Grill and Turn for Perfect Caramelization

Place your prepared skewers on the hot grill. Cook for about 10 minutes total, turning 2 to 3 times to create an even char and caramelization on all sides. Look for those lovely smoky spots and tender texture—this is when the zucchini ribbons become irresistibly fragrant and flavorful. Remove from heat and get ready to impress your guests!

Top Tip

Mastering the Spicy Mexican Grilled Zucchini Skewers Recipe is all about balance and technique. These tips will help you get those perfect smoky, tender ribbons every time!

Perfect Slice Thickness: Using a mandoline slicer is key. I’ve found that slicing near ⅛ inch thick ensures the ribbons are flexible enough to weave without snapping, yet thick enough to hold their shape on the grill.
Even seasoning: Sprinkle tajín evenly and brush on olive oil lightly but thoroughly. I learned the hard way that too much oil can make the zucchini soggy instead of nicely charred.
Skewering technique: When weaving the ribbons, fold them gently instead of bunching. This ensures each skewer cooks uniformly and looks beautiful on the grill and on the plate.
Watch the heat: Grilling at 450° to 500° Fahrenheit gives you that perfect caramelization. I always keep an eye on the skewers and turn them every few minutes to avoid burning while getting those iconic charred bits.

How to Serve Spicy Mexican Grilled Zucchini 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

These zucchini skewers are stunning on their own, but a sprinkle of fresh chopped cilantro, a squeeze of lime juice, or a scattering of crumbled cotija cheese adds extra layers of flavor and freshness. For a bit of creaminess, a dollop of Mexican crema or a drizzle of avocado crema works beautifully. If you like a touch more heat, a few thin slices of jalapeño or a dash of hot sauce on the side will elevate the experience.

Side Dishes

These spicy zucchini skewers pair perfectly with grilled meats like carne asada or chicken tinga, but they also shine alongside hearty Mexican rice, refried beans, or a zesty black bean salad. For a lighter meal, serve them with warm corn tortillas and a fresh pico de gallo for DIY tacos bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the grilled zucchini skewers in an airtight container in the refrigerator. They will keep well for up to 3 days. The flavors actually mingle more after a day, but keep them tightly sealed to preserve their texture and prevent them from drying out.

Freezing

Freezing isn't recommended for these zucchini skewers because the texture of grilled zucchini tends to become soggy and less appealing after thawing. It’s best to enjoy them fresh or refrigerated within a few days for the best taste and texture.

Reheating

To reheat, preheat your oven to 350°F (175°C). Place the skewers on a baking sheet and warm for about 5 to 7 minutes, just until heated through. Alternatively, a quick 2-3 minute zap in the microwave works, but you might lose some of the crisp-charred texture. If you have a grill handy, a brief 2-minute grill reheat on medium-high heat will revive those smoky flavors wonderfully.

Frequently Asked Questions:

Can I use a different seasoning if I don’t have tajín?

Absolutely! If you don’t have tajín on hand, a simple blend of chili powder, lime zest, and salt is a great substitute to keep the zesty, tangy flavor profile that makes this recipe so special.

What if my zucchini slices break when skewering?

If your slices break easily, they might be too thick or not flexible enough. Make sure to slice them thinly—about ⅛ inch—and bend them gently before skewering. Using a sharp mandoline slicer helps achieve that perfect thinness.

Can I grill these on a stovetop grill pan?

Yes! If you don’t have access to an outdoor grill, a grill pan on medium-high heat works well. Just watch the temperature to ensure you get good caramelization without burning.

How spicy is this recipe?

The heat level mainly depends on how much tajín you use and whether it contains chili flakes. It’s generally mildly spicy with a citrusy tang, but you can adjust the amount or add extra chili powder if you like it hotter.

Final Thoughts

There’s something so satisfying about the simplicity of this Spicy Mexican Grilled Zucchini Skewers Recipe—the way the smoky char blends perfectly with the tangy tajín and tender ribbons of zucchini. Whether you’re hosting a summer BBQ or just looking to brighten up weeknight dinners, these skewers are sure to become a favorite. I hope you enjoy making and sharing this colorful, flavorful side dish with your loved ones as much as I do!