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

Pepper and mushroom kebabs with a yogurt-dill dip

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
There's nothing like a hearty kebab to get a party started. These pepper-and-mushroom, veggie skewers are served with a creamy garlic-dill dip for a fantastic appetizer. All you have to do for the dip is mash some garlic and salt together in a bowl to form a paste. Stir in plain fat-free Greek yogurt, fat-free sour cream, and chopped up dill, and your deliciously versatile dip is ready (you'll want to use it with everything). For even more flavor, you can stir 1 teaspoon of freshly minced chives into the dip. All that's needed for the kebabs is sweet red peppers or mixed bell peppers, as well as cremini or other small mushrooms that are grilled until they're beautifully tender.


Garlic clove(s)

1 medium clove(s)

Table salt

1 pinch(es)

Plain fat free Greek yogurt

½ cup(s)

Fat free sour cream

¼ cup(s)


1 tsp, minced

Sweet red pepper(s)

3 medium, or mixed bell peppers, cut in 8 chuncks each

Cremini mushroom(s)

16 small, or white mushrooms, cleaned and trimmed

Olive oil cooking spray

2 spray(s)

Table salt

¼ tsp

Black pepper

¼ tsp


  1. Preheat grill to high.
  2. 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.
  3. 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.
  4. Serving size: 1 kebab and about 1 1/2 Tbsp dip