Pepper & mushroom kebabs with a yogurt-dill dip
1 teaspoons, minced
0% fat natural Greek yogurt
3 medium, or 1 red, yellow and green
16 portion(s), small, cleaned and trimmed
Calorie controlled cooking spray
⅛ teaspoons, freshly ground
- 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 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.
- Grill kebabs until peppers are tender and lightly browned, about 5 minutes per side. Serve with dip.