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

If you're on the hunt for a zesty, fresh side dish that pops with flavor and looks stunning, you're going to love this Grilled Mexican Zucchini Ribbon Skewers Recipe. These thin, tangy zucchini ribbons grilled to perfection are my new favorite way to celebrate summer veggies!

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

I remember the first time I made these zucchini ribbon skewers on a whim, and wow – the grill brought out this incredible smoky char that paired so beautifully with the tangy tajín. It's hands down one of the simplest ways to elevate zucchini into something memorable.

Bright and Tangy Flavor: Tajín seasoning adds that perfect citrusy kick that makes the zucchini pop.
Quick and Easy Prep: With just a few ingredients and under 30 minutes total, it's a weeknight winner.
Beautiful Presentation: The ribboned zucchini layered on skewers looks as good as it tastes.
Healthy and Versatile: Vegetarian-friendly and great alongside any grilled main dish or salad.

Ingredients & Why They Work

To get these skewers just right, select fresh, firm zucchini and quality tajín seasoning. The olive oil not only helps prevent sticking but also encourages those beautiful charred edges that give this dish its signature flavor.

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, evenly sized zucchini to slice into thin, flexible ribbons that grill evenly without falling apart.
Tajín: This classic Mexican seasoning blend of chili, lime, and salt is the secret to brightening the zucchini’s natural flavor.
Olive Oil: A light brushing helps keep the ribbons moist on the grill and adds a subtle richness.

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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 versatile it can be! Feel free to tweak the seasoning, swap out ingredients, or add new flair to suit your taste buds and the occasion.

Variation: I love adding a sprinkle of crumbled cotija cheese right after grilling for a salty, creamy finish. It elevates the skewers into something truly special for casual get-togethers.
Spicy Twist: For those who like a bit more heat, mix some cayenne pepper or chipotle powder into the tajín before sprinkling on the zucchini ribbons. It brings a smoky depth that pairs beautifully with the grill marks.
Herb Infusion: Fresh cilantro or chopped epazote sprinkled on top just before serving adds a fresh, herbaceous note that brightens the dish perfectly.
Make it Vegan: Simply keep it to the original recipe and serve alongside a zesty lime crema or guacamole to keep things plant-based without missing out on flavor.

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 the Zucchini into Perfect Ribbons

Start by slicing your zucchini into thin ribbons, about ⅛ inch thick. I use a mandoline slicer to get evenly thin slices that are flexible enough to bend without breaking. This ensures they'll grill evenly and hold nicely when woven onto skewers. If you don’t have a mandoline, a very sharp knife will also work—just take your time to keep the thickness consistent.

Step 2: Fire Up the Grill to High Heat

Preheat your grill to high — that’s between 450° and 500°F. The intense heat is the secret to those beautiful charred edges and caramelization that give these skewers their signature flavor. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Step 3: Season and Oil Each Zucchini Ribbon

Lay out all your zucchini ribbons on a baking sheet or clean surface. Using a brush, lightly coat both sides of each ribbon with olive oil—this keeps them from sticking and enhances grill marks. Then sprinkle the tajín seasoning generously on both sides. You want that vibrant, tangy, and slightly spicy flavor to soak in before grilling.

Step 4: Weave the Zucchini onto Skewers

Carefully weave several zucchini ribbons onto each skewer, layering them gently but securely. Bamboo or stainless steel skewers both work well; just remember to soak bamboo skewers in water for at least 30 minutes beforehand to prevent burning. The weaving technique helps keep the ribbons together during grilling, making them easy to turn and handle.

Step 5: Grill Your Skewers to Perfection

Place your skewers on the hot grill and cook for about 10 minutes total. Turn the skewers 2 to 3 times throughout grilling to develop even charred spots and caramelization on each side. You’re looking for tender zucchini with just enough bite and those delicious grill marks that bring out the smoky, vibrant flavors.

Top Tip

Mastering the art of grilling zucchini ribbons for this Grilled Mexican Zucchini Ribbon Skewers Recipe takes just a few insider tips. These pointers will help you avoid common pitfalls and get the perfect tender-crisp texture with mouthwatering char every time.

Mandoline Magic: Using a mandoline slicer ensures your zucchini ribbons are consistently thin—about ⅛ inch—which is crucial for even grilling without breaking.
Season Generously: Don’t be shy with the tajín! I learned that sprinkling both sides well infuses that zingy, slightly spicy flavor right into every bite.
Skewer Weaving Technique: Weaving ribbons carefully onto your skewers creates layers that hold together beautifully and grill evenly—trust me, it makes a big difference.
Watch the Grill: Keep a close eye while grilling and turn 2 to 3 times so you get those lovely caramelized spots but avoid overcooking and losing the zucchini’s delicate crispness.

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

To really elevate your Grilled Mexican Zucchini Ribbon Skewers, try topping them with a sprinkle of fresh cilantro for a touch of herbaceous brightness. A squeeze of fresh lime juice before serving adds a lively citrus pop that complements the tajín’s tang perfectly. For a little extra indulgence, crumble some queso fresco or sprinkle cotija cheese over the skewers just before serving—delicious!

Side Dishes

These skewers make an ideal side to Mexican-inspired mains like grilled carne asada, chicken fajitas, or shrimp tacos. For a full vegetarian meal, serve alongside a zesty black bean and corn salad or cilantro-lime rice. They also pair wonderfully with a fresh avocado and tomato salad or warm corn tortillas for a light summer dinner.

Make Ahead and Storage

Storing Leftovers

After enjoying your Grilled Mexican Zucchini Ribbon Skewers, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, though they are best eaten the same day for optimal texture and flavor.

Freezing

Freezing is not recommended for these zucchini ribbon skewers as the delicate texture and fresh flavors tend to suffer. For best results, make them fresh or consume refrigerated leftovers within a few days.

Reheating

To reheat, place the skewers on a preheated grill or grill pan over medium heat for 2-3 minutes per side until warmed through and lightly charred again. Avoid the microwave to maintain texture and prevent sogginess.

Frequently Asked Questions:

Can I use other vegetables in this Grilled Mexican Zucchini Ribbon Skewers Recipe?

Absolutely! While zucchini works beautifully because of its flexible ribbons, you can try using yellow squash or thin strips of eggplant for a similar effect. Just be sure to slice them thinly and adjust grilling times as needed.

What if I don’t have tajín seasoning?

No worries! You can easily substitute tajín with a mix of chili powder, lime zest, and salt. This combination mimics the tangy, spicy flavor that tajín adds to the skewers.

How do I prevent the zucchini ribbons from slipping off the skewers while grilling?

Make sure to weave the ribbons snugly around the skewers—this layering technique keeps them secure. Also, using bamboo skewers soaked in water for about 30 minutes can help reduce slipping and prevent burning.

Can I prepare the zucchini ribbons ahead of time?

Yes! You can slice and season the zucchini ribbons a few hours ahead and keep them refrigerated until ready to skewer and grill. Just brush with olive oil and sprinkle tajín right before grilling to keep the flavors fresh.

Final Thoughts

Making this Grilled Mexican Zucchini Ribbon Skewers Recipe has been such a joyful way to celebrate fresh summer veggies with bold Mexican flavors. The combination of tender zucchini, zesty tajín, and the smoky char from the grill is simply irresistible. Whether you’re hosting a barbecue or looking for an easy weeknight side, these skewers bring bright color and flavor to the table with minimal fuss. I hope you enjoy grilling and sharing this vibrant dish as much as I do!