Pepper and Mushroom Kebabs

View caption

Set out a platter of these skewers and the crowd will go wild. They’re served with a creamy garlic-dill dip for fantastic flavor.


1 clove garlic

1/8 tsp. salt

1 tsp. minced dill

¼ cup fat-free sour cream

½ cup plain fat-free yogurt

3 medium sweet red peppers (1 each red, yellow, green)

16 small mushrooms, cleaned and trimmed

2 sprays olive oil cooking spray

¼ tsp. salt

¼ tsp. pepper


Dip: For a yogurt-dill dip, mash garlic and 1/8 tsp. salt in a small serving bowl. Then stir in dill, sour cream and yogurt. Set aside.

Preheat grill to high. To prepare kebabs, core and seed peppers and cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each 12-inch skewer. Lightly coat with cooking sray and season with salt and pepper.

Grill until peppers are tender, about 5 minutes per side. Serve with dip.

For just a few more calories, add chicken to the kebabs.


Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved
Terms of Use | Privacy Policies | Supported browsers