Vegie kebabs with yoghurt dressing
- Total Time
garlic2 clove(s), crushed
fresh dill1 tbs, finely chopped
99% fat-free plain yoghurt240 g
red capsicum1 medium, deseeded, cut into chunks
yellow capsicum1 medium, deseeded, cut into chunks
green capsicum1 medium, deseeded, cut into chunks
mushrooms16 whole, trimmed
- Combine garlic, dill and yoghurt in a small bowl. Season and stir well to combine. Set aside.
- Preheat grill or barbecue to high.Thread capsicum and mushrooms onto 8 pre-soaked skewers. Alternate vegetables so you have a colourful arrangement. Grill kebabs until capsicum is tender and lightly browned. This takes approximately 5 minutes per side. Serve kebabs with yoghurt dressing.