Name: Pepper and Mushroom Kabobs with a Yogurt-Dill Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: American,Canadian
Ingredients: 1 clove(s), small garlic clove(s); 0.125 tsp(s) table salt; 1 tsp(s) dill minced; 0.25 cup(s) fat free sour cream; 0.5 cup(s) Plain fat free yogurt; 3 medium sweet red pepper(s) or a combination of red, yellow and green peppers; 16 small cremini mushroom(s) or white mushrooms, cleaned and trimmed; 2 spray(s) olive oil cooking spray; 0.25 tsp(s) table salt; 0.25 pinch black pepper

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Ingredients

garlic clove(s)

1 clove(s), small

table salt

⅛ tsp(s)

dill

1 tsp(s), minced

fat free sour cream

¼ cup(s)

Plain fat free yogurt

½ cup(s)

sweet red pepper(s)

3 medium, or a combination of red, yellow and green peppers

cremini mushroom(s)

16 small, or white mushrooms, cleaned and trimmed

olive oil cooking spray

2 spray(s)

table salt

¼ tsp(s)

black pepper

¼ pinch

Instructions

To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.
Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.

Pepper and Mushroom Kabobs with a Yogurt-Dill Dip

Ingredients

Instructions

Notes

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