Summer Breeze Veggie Kebabs with Spicy Avocado Sauce

  • Prep: 20 min
  • Chill: 30 min
  • Grill: 5-8 min

Ingredients

Avocado Sauce:

  • 1 ripe avocado, peeled and pitted
  • 1 cup sour cream
  • ¼ fresh dill, chopped
  • 2 scallions, coarsely chopped
  • 1 clove garlic, minced
  • ½ medium jalapeno, seeded and coarsely chopped
  • Salt + pepper to taste
  • Fresh lime to taste

Kebabs: 

  • 4 button mushrooms, stemmed
  • 4 heirloom cherry tomatos
  • 1 yellow pepper, cut into 1-in chunks
  • 1 zucchini, cut into ½-in discs
  • 2-3 Ruth’s Sweet & Tangy Veggie Balls, thawed

Instructions

  1. Add all ingredients for the avocado sauce to a blender. Pulse to combine, then blend until creamy and smooth. Chill for 30 minutes.
  2. Preheat grill to medium. 
  3. Assemble kebabs using wooden or metal skewers. (If using wooden skewers, soak in water for 15 minutes before assembling kebabs.)
  4. Grill kebabs for 5-8 minutes, turning occasionally. 
  5. Serve immediately with avocado sauce on the side for dipping.