I am so excited to share with you all an amazing recipe for Veggie Kabobs with Tzatziki Dip. These kabobs are perfect for a summer barbecue or a quick and easy weeknight dinner. Simple, healthy, and delicious – what more could you ask for?
Let’s start with the star of the show – the veggie kabobs! We’ve got a beautiful array of fresh, colorful vegetables here that are perfect for grilling. We’re talking red and green bell peppers, mushrooms, zucchini, and onion. Yum! To make these kabobs, simply chop the veggies into bite-sized pieces, skewer them onto wooden or metal skewers, and brush with olive oil. Grill them on medium-high heat for 10-15 minutes, turning occasionally, until they’re tender and lightly charred.
Now, onto the delicious tzatziki dip! This creamy, garlicky dip is the perfect accompaniment to our veggie kabobs. To make it, you’ll need some Greek yogurt, cucumber, garlic, lemon juice, and dill. Simply combine all the ingredients in a food processor or blender and pulse until smooth. Transfer the dip to a small bowl and serve alongside the kabobs.
But wait, there’s more! We’ve also got a fantastic Veggie Kabobs Appetizer recipe to share with you. This one is super simple – just skewer some cherry tomatoes, mozzarella balls, and basil leaves onto toothpicks and drizzle with balsamic glaze. It’s a perfect finger food for a party or just a quick and easy snack.
Now, for the full recipe, here’s what you’ll need:
– 2 bell peppers, chopped
– 8 oz mushrooms, halved
– 2 medium zucchini, chopped
– 1 onion, chopped
– 3 tbsp olive oil
– Salt and pepper
– Wooden or metal skewers
– 1 cup plain Greek yogurt
– 1/2 small cucumber, peeled and chopped
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill
– Cherry tomatoes
– Mozzarella balls
– Fresh basil leaves
– Balsamic glaze
To make the veggie kabobs:
1. Preheat grill to medium-high heat.
2. Thread the chopped bell peppers, mushrooms, zucchini, and onion onto skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 10-15 minutes, turning occasionally, until tender and lightly charred.
To make the tzatziki dip:
1. In a food processor, pulse the Greek yogurt, cucumber, garlic, lemon juice, and dill until smooth.
2. Transfer to a small bowl and serve alongside the kabobs.
To make the Veggie Kabobs Appetizer:
1. Thread a cherry tomato, mozzarella ball, and basil leaf onto a toothpick.
2. Drizzle with balsamic glaze and serve.
Now, for some FAQs:
– Can I make these kabobs ahead of time? Yes! You can chop the veggies and skewer them onto the skewers up to a day in advance. Just keep them covered in the fridge until you’re ready to grill them.
– Can I use a different dip besides tzatziki? Of course! Hummus, ranch, or even just some ketchup would all be delicious options.
– How do I prevent my wooden skewers from burning on the grill? Soak them in water for at least 30 minutes before using them. This will help prevent them from catching on fire.
And if you want to see these delicious kabobs in action, be sure to check out this awesome video tutorial on YouTube: https://www.youtube.com/watch?v=dQw4w9WgXcQ&t=8s
Finally, we highly recommend picking up this amazing set of metal skewers from Amazon: https://amzn.to/3lr1RSn. They’re durable, reusable, and dishwasher safe – perfect for all your grilling needs.
So there you have it – a delicious and healthy recipe for Veggie Kabobs with Tzatziki Dip, plus a bonus Veggie Kabobs Appetizer recipe. Happy grilling!
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Raw Vegetable Kabobs Appetizers – Corn Dog Casserole
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