Photo of Pepper & mushroom kebabs with a yogurt-dill dip by WW

Pepper & mushroom kebabs with a yogurt-dill dip

1
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
8
Difficulty
Easy
Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavour.

Ingredients

Garlic

1 clove(s)

Salt

teaspoons

Dill, Fresh

1 teaspoons, minced

Soured Cream

60 ml

0% fat natural Greek yogurt

120 g

Red pepper(s)

3 medium, or 1 red, yellow and green

Mushrooms

16 portion(s), small, cleaned and trimmed

Calorie controlled cooking spray

5 spray(s)

Salt

¼ teaspoons

Black pepper

teaspoons, freshly ground

Instructions

  1. 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.
  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 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 with dip.

Notes

For even more flavour, stir 1 teaspoon of freshly minced chives into the dip.