Pepper and Mushroom Kebabs
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.