Grilled Vegetable Skewers with Tzatziki Sauce
Colorful, smoky, and full of Mediterranean flavor—paired with cool, creamy homemade tzatziki. A perfect light meal or healthy side!
Ingredients
For the Vegetable Skewers:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into ½-inch rounds
- 1 yellow squash, sliced into ½-inch rounds
- 1 red onion, cut into wedges
- 8 button mushrooms, cleaned
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Bamboo skewers (soaked in water for 30 minutes)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (preferably full-fat)
- ½ cucumber, grated and drained of excess water
- 1 garlic clove, finely minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
1. Prep the Veggies:
- In a large bowl, combine all chopped vegetables.
- Drizzle with olive oil and toss with garlic powder, oregano, paprika, salt, and pepper until well coated.
2. Assemble the Skewers:
- Thread vegetables onto bamboo skewers, alternating colors and types for variety and even cooking.
3. Heat the Grill:
- Preheat your grill (or grill pan) to medium-high heat.
- Lightly oil the grates to prevent sticking.
4. Grill the Skewers:
- Place the skewers on the grill and cook for 10–12 minutes, turning every 3–4 minutes until the vegetables are tender and slightly charred.
5. Make the Tzatziki Sauce:
- In a small bowl, mix together the yogurt, drained cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper.
- Chill in the fridge until ready to serve (at least 10 minutes for flavors to meld).
6. Serve:
- Arrange the grilled skewers on a platter.
- Serve with a generous side of tzatziki sauce and a sprinkle of fresh dill or lemon wedges, if desired.
Nutrition (Per Serving – 1 skewer + 2 tbsp tzatziki):
- Calories: ~120
- Protein: 4g
- Carbs: 9g
- Fat: 8g
- Fiber: 2g
(Vegan option: use dairy-free yogurt for the tzatziki)
Grilled Veggie Skewers & Tzatziki Q&A
Q: Can I use metal skewers instead of bamboo?
A: Yes! Metal skewers don’t need soaking and are reusable—great for grilling. Just be cautious, as they get very hot.
Q: How do I keep the vegetables from falling apart on the grill?
A: Cut them into large, uniform pieces and don’t overcrowd the skewers. Firm veggies like peppers and squash hold up well. Avoid overcooking.
Q: What if I don’t have a grill?
A: You can use a grill pan on the stove or roast the skewers in the oven at 425°F (220°C) for about 15–18 minutes, flipping once.
Q: Can I make the tzatziki ahead of time?
A: Absolutely! In fact, tzatziki tastes even better after a few hours in the fridge. It keeps well for 3–4 days in an airtight container.
Q: Can I add protein like tofu or chicken?
A: Definitely! Marinate tofu or chicken cubes separately, then skewer and grill with the veggies. Adjust cook time as needed (especially for chicken).