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Vegetable Kabobs with Tzatziki Dip

It’s summer in the Northern Hemisphere and that puts me in the mood for grilling. Colorful vegetable kabobs are a wonderful way to utilize summer’s bounty, as well as being completely delicious. Veggie kabobs are a great appetizer, side, or main course. Here they are served up with a tangy tzatziki dip.

Veggie skewers

Veggie kebabs

When making the vegetable kabobs, It’s important to cut the veggies into the correct size so they cook evenly. Zucchini and yellow squash cook fairly quickly, so they great for kabobs. They also hold up well to the heat of the grill. Try to use cherry tomatoes that are ripe, but still firm so they don’t fall off the skewers. All the kabobs need before grilling is a little brush of olive oil, to keep them from sticking to the grill, and salt and pepper. After they come off the grill, a little squeeze of fresh lemon juice is a nice finishing touch.

Vegetable Kabobs with Tzatziki Dip For 4 servings

Assembling vegetable kabobs

Ingredients:

For kabobs:

  • 1 large zucchini cut into 1-inch rounds
  • 1 large yellow squash cut into 1-inch rounds
  • 12 cherry tomatoes
  • 1 bell pepper, cut into 1-inch chunks
  • 1/2 red onion, cut into 1-inch chunks
  • olive oil, for brushing
  • sea salt and fresh ground black pepper
  • fresh squeezed lemon juice

For tzatziki:

  • 1/2 cup Greek yogurt
  • 1/2 cup grated cucumber, squeezed to remove excess liquid
  • 1 garlic clove, minced
  • 1/4 cup fresh herbs (mint, oregano, dill) finely chopped
  • 1 teaspoon olive oil
  • salt and pepper, to taste

Equipment needed:

  • Skewers (soak bamboo skewers in water for at least 30-60 minutes
  • Grill or grill pan

Instructions:

For kabobs:

Heat a grill to medium-high heat, or heat a grill pan on the stove. Drain the bamboo skewers, if using. Thread the vegetables onto the skewers. Brush the vegetable kabobs with olive oil. Season well with salt and pepper. Grill kabobs for 5 minutes, then turn and grill another 5 minutes or until the vegetables are tender, but still crisp. Remove from grill, squeeze fresh lemon juice over the top, season again with salt and pepper, and serve with tzatziki.

For tzatziki:

Mix the yogurt, cucumber, garlic, herbs, and olive oil together. Add salt and pepper, to taste.

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 6-8 kabobs, one per person as an appetizer; about 3/4 cup tzatziki dip

Bowl with Tzatziki

Vegetable kabobs

vegetable kabobs-2