Pepper and mushroom kebabs with a yogurt-dill dip
1 medium clove(s)
Plain fat free Greek yogurt
Fat free sour cream
1 tsp, minced
Sweet red pepper(s)
3 medium, or mixed bell peppers, cut in 8 chuncks each
16 small, or white mushrooms, cleaned and trimmed
Olive oil cooking spray
- Preheat grill to high.
- To prepare dip, mash garlic and a pinch salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in yogurt, sour cream and dill; set aside.
- To prepare kebabs, place 3 pieces pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kebabs with cooking spray; season with salt and pepper. Grill until peppers are tender and lightly browned, about 5 minutes per side.
- Serving size: 1 kebab and about 1 1/2 Tbsp dip