Pepper and Mushroom Kebabs with a Yogurt-Dill Dip

0
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Veggie skewers are served with a creamy garlic-dill dip for fantastic flavor.

Ingredients

garlic clove(s)

1 medium clove(s)

table salt

1 pinch

plain fat free Greek yogurt

½ cup(s)

fat free sour cream

¼ cup(s)

dill

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

Instructions

  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

Notes

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

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