Pepper and Mushroom Kebabs with a Yogurt-Dill Dip
- Total Time
Veggie skewers are served with a creamy garlic-dill dip for fantastic flavor.
garlic clove(s)1 clove(s), medium
table salt1 pinch
fat-free plain Greek yogurt½ cup(s)
fat free sour cream¼ cup(s)
dill1 tsp, minced
sweet red pepper(s)3 medium, or mixed bell peppers, cut in 8 chuncks each
Cremini mushrooms16 small, or white mushrooms, cleaned and trimmed
olive oil cooking spray2 spray(s)
table salt¼ tsp
black pepper¼ tsp
- 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