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Blistered shishito peppers grilled to smoky perfection and brushed with a spicy harissa glaze. A quick and irresistible appetizer with bold Mediterranean flavor.
Type of Cuisine:
Mediterranean
Prep Time: 5 minutes.
Cook Time: 8 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 8–10 oz shishito peppers about 20 of them | |
| 1 tablespoon olive oil | |
| 1 tablespoon harissa paste (adjust to taste) | |
| Flaky sea salt, to finish | |
| Just a splash of fresh lemon juice | |
| A few fresh mint or cilantro leaves, chopped |
Preparation
1
Prep the Peppers
Wash the shishito peppers and pat them completely dry. Toss them with about ½ tablespoon of olive oil—just enough to help them char nicely. Then thread them onto wooden skewers for easy flipping on the grill or in the pan.
Wash the shishito peppers and pat them completely dry. Toss them with about ½ tablespoon of olive oil—just enough to help them char nicely. Then thread them onto wooden skewers for easy flipping on the grill or in the pan.
2
Make the Harissa Glaze
In a small bowl, mix the harissa paste with the remaining olive oil until well combined. Set it aside — you’ll brush it on after the peppers are blistered.
In a small bowl, mix the harissa paste with the remaining olive oil until well combined. Set it aside — you’ll brush it on after the peppers are blistered.
3
Grill the Shishito Peppers
Heat your grill, grill tray, or cast iron pan over medium-high heat. Once hot, place the skewered peppers on and let them cook, turning occasionally. They should blister and char in spots — this usually takes about 2–3 minutes per side.
Heat your grill, grill tray, or cast iron pan over medium-high heat. Once hot, place the skewered peppers on and let them cook, turning occasionally. They should blister and char in spots — this usually takes about 2–3 minutes per side.
4
Glaze and Finish
As soon as the peppers are nicely blistered, brush them with the harissa and olive oil glaze while they’re still on the heat. This adds flavor and a hint of sizzle. Remove from heat, then squeeze fresh lemon juice over the top and sprinkle with chopped mint or cilantro. Serve warm with a pinch of flaky sea salt — and enjoy right off the skewer!
As soon as the peppers are nicely blistered, brush them with the harissa and olive oil glaze while they’re still on the heat. This adds flavor and a hint of sizzle. Remove from heat, then squeeze fresh lemon juice over the top and sprinkle with chopped mint or cilantro. Serve warm with a pinch of flaky sea salt — and enjoy right off the skewer!