Summer Vegetables Kebabs with Lemon Dill Yogurt Dressing

Summer Vegetables Kebabs with Lemon Dill Yogurt DressingSummer means enjoying the sunshine, being outdoors and grilling anything you can possibly think of. I found myself quickly stopping at the farmer’s market again this morning and picked up some fresh summer squash, tomatoes and red bell peppers. Instantly I became inspired by a recipe from my new bookThe recipe called for chunks of Halloumi cheese but since I was pairing my kebabs with barbecued sardines {a Portuguese classic} I decided to stick to just veggies. The final touch, a yogurt dressing with refreshing dill and a hint of sunflower seeds. Give me a hammock and a chilled beer, that’s my kind of summer Sunday!

Summer Vegetable Kebobs

Ingredients {Makes 8 kebabs – Recipe Adapted from Very Fond of Food}

1 large – Zucchini {cut into 1/2″ pieces)

1 large – Yellow Squash {cut into 1/2″ pieces)

1/2 large – Red Onion {peeled, cut into 1/2″ pieces}

About 12 – Cherry Tomatoes

1 large – Red Bell Pepper {cut into 1/2″ pieces}

Salt and Fresh Black Pepper, to taste

Dash of Cayenne Pepper, optional 

Yogurt Dressing, recipe below


Soak wooden skewers for an hour in cold water {metal skewers are a bit easier}. Pre-heat your grill or oven broiler.

Assemble the vegetables onto the skewers, alternating the vegetables in a colorful sequence. Brush with olive oil and season with salt and pepper.

Place the kebabs onto the grill, or under the broiler, and cook the vegetables, occasionally stirring, until slightly soft and golden {about 8 to 10 minutes}.

Herb Yogurt Dressing

Ingredients {Makes 1/2 cup}

1/2 cup – Plain Greek Yogurt

2 tablespoons – Toasted Unsalted Sunflower Seeds {finely chopped}

1 clove – Garlic {peeled, finely chopped}

about 1/2 cup – Fresh Dill {or wh

about 1/2 cup – Fresh Mint

Juice of half a Lemon

1 tablespoon – Extra Virgin Olive Oil

Salt and Fresh Black Pepper, to taste

Dash of Cayenne Pepper, optional 


Combine all the ingredients in a small bowl and whisk until smooth. You can marinate the skewers in the dressing before grilling, or dip them in the dressing right off grill. Refrigerate any leftover dressing in an airtight container, up to 3 days.

10 thoughts on “Summer Vegetables Kebabs with Lemon Dill Yogurt Dressing

  1. Pingback: Lemony Lentil Soup
  2. These look soo good! I love the way veggies taste when they have those smoky, charred bits on them! Beautiful! By the way, thanks for visiting BYEB, Diana!


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s