Grilled Brussels Sprouts with Creamy Feta Dip

Yield: 4 servings


2 ½ – 3 pounds Brussels sprouts

¼ Olive oil

4 teaspoons Tandoori Char-it Dry Rub

1 teaspoon salt

¼ teaspoon black pepper


  • Heat Grill to medium
  • Cut off stem of the Brussels sprouts, remove yellowing outer leaves and cut them in half. Place Brussels sprouts into a large, microwave safe bowl and heat in the microwave on high for 3 minutes. Add the remaining ingredients and toss to combine.
  • Allow sprouts to cool, until you can handle them. Skewer 4 to 5  Brussels sprouts onto each metal skewer with stem end facing in the same direction, leaving at least 1/2 –inch in between each sprout.
  • Place the skewers onto the grill. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
  • Serve as is or remove from skewer and serve over a creamy feta dip. ( see additional recipe)

Creamy Whipped Feta Dip

Makes about 1 ½ cups


1 8oz block feta cheese

½ cup mayonnaise

Zest from 1 lemon (1 tsp)

1 small clove garlic, chopped

¼ tsp dried dill

¼ tsp dried oregano

¼ tsp dried thyme

1/8 tsp salt

¼ freshly ground black pepper

1/8 tsp crushed red pepper flakes

For Serving:

Sliced red onion

Toasted sesame seeds (Optional)

Olive oil

Toasted pita


Combine all the ingredients in a food in a food processor or blender and process until smooth. Spread on a platter, drizzle with olive oil. Serve with Brussels sprouts or any vegetables and toasted pita.

MAKE AHEAD: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge, so be sure to let it sit at room temperature for about an hour before serving.