Pepper and Mushroom Kebabs with a Yogourt-Dill Dip
1 clove(s), large
⅛ tsp(s), (0.5 ml)
1 tsp(s), (5 ml) minced
Fat free sour cream
¼ cup(s), (60 ml)
Plain fat free yogurt
½ cup(s), (125 ml) Greek-variety recommended
Sweet red pepper(s)
3 medium, or 1 each red, yellow and green pepper
16 small, or white mushrooms, cleaned and trimmed
Olive oil cooking spray
¼ tsp(s), (1 ml)
¼ pinch, (1 ml)
- To prepare dip, mash garlic and 0.5 ml (1/8 tsp) 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 yogourt; set aside.
- Preheat grill to high. To prepare kebabs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 30-cm (12-inch) metal skewers. Lightly coat kebabs with cooking spray; season with salt and pepper.
- Grill kebabs until peppers are tender and lightly browned, about 5 minutes per side. Serve kebabs with dip. Yields 1 kebab and about 22 ml (1 1/2 Tbsp) of dip per serving.