Photo of Pepper and Mushroom Kebabs with a Yogourt-Dill Dip by WW

Pepper and Mushroom Kebabs with a Yogourt-Dill Dip

Points® value
Total Time
20 min
10 min
10 min
Set out a platter of these skewers and the crowdwill go wild. They're served with a creamy garlic dill dip for fantastic flavour.



1 clove(s), large

Table salt

tsp(s), (0.5 ml)

Fresh dill

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

Red bell pepper

3 medium, or 1 each red, yellow and green pepper

Cremini mushrooms

16 small, or white mushrooms, cleaned and trimmed

Olive oil cooking spray

2 spray(s)

Table salt

¼ tsp(s), (1 ml)

Black pepper

¼ pinch(es), (1 ml)


  1. 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.
  2. 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.
  3. 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.


For even more flavor, stir 5 ml (1 tsp) of freshly minced chives into the dip.