Grilled Veggie Kebabs with Two Jalapeño Dipping Sauces

Colorful grilled vegetable skewers 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. Grill the jalapeño until charred, 3 to 4 minutes; peel, stem, and seed. Blend with cilantro, yogurt, and lime juice; chill.
2. Stir together the smoked jalapeño sauce ingredients; chill.
3. Thread the vegetables onto skewers; brush with oil. Wrap the skewer ends in foil if needed. Grill over medium-high heat 10 to 15 minutes, turning, until charred-tender. Serve with both sauces.

← Back to Side Ish  ·  Watch Episode 43