Shishito Peppers Recipe – Blistered with Spicy Harissa Glaze

The first time I tried blistered shishito peppers was during my travels through the Mediterranean last fall. I had just arrived in Barcelona and wandered into a cozy tapas café tucked along a side street. Curious (and hungry!), I asked the waiter to bring me his top five picks, and the very first dish to hit the table was a plate of smoky, tender shishito peppers. Before I even realized it, the whole plate was gone. They were that good.

Since then, I’ve been hooked. This shishito peppers recipe gives them a flavorful twist: grilled over open flames for extra char, brushed with a simple spicy-sweet harissa glaze, and served right on the skewer for easy flipping and snacking. It’s a quick, vibrant appetizer that captures the spirit of Mediterranean street food — smoky, spicy, and irresistibly snackable.

Ingredients

• Shishito peppers: Mild, thin-skinned green peppers that blister beautifully on the grill.

• Olive oil: helps the peppers char evenly and adds a touch of richness.

•  Harissa paste: A bold North African chili paste that brings heat, spice, and depth—adjust to your taste.

• Flaky sea salt, to finish: Adds texture and enhances the smoky-sweet flavor of the peppers.

• Fresh lemon juice: A squeeze just before serving brightens everything up.

My Best Tips for Perfect Blistered Shishito Peppers

• Wash and dry thoroughly
  Moisture causes steam, not char. Make sure your shishito peppers are fully dry before grilling or searing to get that signature blistered look.

• Use skewers for easy flipping
  I love threading them onto wooden skewers — they’re easier to manage on the grill, and you won’t lose any through the grates.

• Brush with glaze after blistering
  Wait until the peppers have a nice char, then brush on the harissa-olive oil glaze. This keeps the glaze from burning and maximizes flavor.

• Don’t overcrowd the pan or grill
  Whether you’re using a grill tray or cast iron, give the peppers space. Too close together and they’ll steam instead of sear.

• Cast iron works just as well
  No grill? No problem. Use a very hot, dry cast iron pan on the stovetop to get a similar blistered effect.

• Stay close — they cook fast!
  These little guys blister in just 2–3 minutes per side. Keep an eye on them to prevent over-charring or burning.

Serving Ideas & Toppings for Shishito Peppers

Shishito peppers are incredibly versatile. While they’re often served simply with a sprinkle of flaky salt, here are a few ways to take them to the next level:

• Classic Style
  A drizzle of olive oil and a sprinkle of sea salt — sometimes the simplest is best.

• With Dipping Sauces
  Pair them with a cool yogurt dip, garlicky aioli, or a tahini-lemon sauce for a creamy contrast to the smoky heat.

• Topped with Feta or Labneh
  Add crumbled feta or a dollop of labneh for a rich, Mediterranean twist.

• Sprinkled with Dukkah or Za’atar
  For a herby crunch and earthy flavor, dust them with dukkah or za’atar before serving.

• How I Finish Them
  Honestly, with that spicy harissa glaze brushed on during grilling, I don’t think they need much else. I like to finish mine with a squeeze of lemon and chopped mint — it cools the heat and brightens up every bite.