Grilled Veggie Kebabs with Two Jalapeño Dipping Sauces

Bright vegetable skewers off the grill, served with a charred jalapeño-cilantro yogurt sauce and a smoky chipotle yogurt dip.

Kebabs

• 2 red bell peppers, cut into 1-inch pieces
• 2 yellow bell peppers, cut into 1-inch pieces
• 1 purple onion, cut into 1/2-inch wedges
• 4 small to medium zucchini, cut into 1-inch rounds
• 12 medium white mushrooms, halved
• 12 (10-inch) wooden skewers, soaked
• 1 tablespoon extra-virgin olive oil

Grilled Jalapeño Sauce

• 1 jalapeño
• 1 cup cilantro leaves
• 3/4 cup nonfat Greek yogurt
• 1 1/2 tablespoons lime juice

Smoked Jalapeño Sauce

• 3/4 cup nonfat Greek yogurt
• 1 teaspoon chopped chipotle in adobo
• 2 teaspoons adobo sauce

Steps

1. Char the jalapeño on the grill 3 to 4 minutes; peel, stem, and seed. Blend with cilantro, yogurt, and lime juice, then chill.
2. Mix the smoked jalapeño sauce ingredients and chill.
3. Thread vegetables onto skewers and brush with oil. Wrap skewer ends in foil if needed. Grill over medium-high heat 10 to 15 minutes, turning, until charred-tender. Offer both sauces alongside.

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