Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

30 mins
14 mins
44 mins


Ingredient Checklist


Instructions Checklist
  • For tzatziki, in a small bowl combine cucumber, yogurt, lemon juice, 1 teaspoon dill, garlic, and salt. Fold in 1/4 cup cheese. If desired, cover and chill for up to 2 hours.

  • On four 10- to 12-inch skewers* alternately thread zucchini, yellow squash, mushrooms, and onion, leaving 1/4 inch between pieces. Brush with oil; sprinkle with oregano and crushed red pepper.

  • For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 12 to 14 minutes or until vegetables are tender, turning occasionally. Remove from grill. Place pita flatbreads on grill rack. Grill for 2 to 4 minutes or until heated through and lightly toasted, turning once halfway through grilling.

  • Spread pita flatbreads with tzatziki. Folding a flatbread around each skewer, hold the vegetables with the bread while pulling out the skewer. Top with tomato slices and, if desired, additional dill and/or cheese. Fold in half.


If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts

272 calories; fat 7g; cholesterol 10mg; saturated fat 3g; carbohydrates 42g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 12g; vitamin a 388.7IU; vitamin c 15.4mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 4.1mg; vitamin b6 0.2mg; folate 92.7mcg; vitamin b12 0.2mcg; sodium 589mg; potassium 404mg; calcium 151.5mg; iron 2.2mg.