Grilled Shishito Peppers With Lemon Yogurt Dipping Sauce

5 from 3 votes
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Summertime and peppers go hand in hand. Grilled Shishito Peppers are a great snack for a crowd. Blister over hot coals or a cast iron pan and add a cooling yogurt based dipping sauce and it’s the perfect appetizer bite.

Grilled Shishito Peppers on a plate with a grilled lemon half and lemon yogurt dipping sauce
Padrons can also be used as a substitute for Shishito.

Walking through most farmers markets in mid to late summer shows a bounty of peppers. We love grabbing a pint or two of shishito peppers as an easy snack to enjoy and cook outside. Grilling makes it easy to avoid turning on the oven.

Getting the peppers on the grill first allows us to stage the remaining grilled treats and makes the most use out of the charcoal being used. Add a little twist with grilled lemon.

What Are Shishito Peppers

Shishito peppers uncooked on a black surface

Shishito peppers are a mild, small pepper similar to Padron often used in East Asian cuisine and come from the species Capsicum Annuum. Shishito peppers will have a wrinkly look versus padron peppers which are smoother.

Are Shishito Peppers Hot?

Shishito peppers are mild by definition. On the Scoville scale they range from 50 – 200 and are milder than jalapeños. This makes for a perfect pepper for a crowd that may be sensitive to heat.

How To Grill or Blister Shishito Peppers

Shishito peppers being blistered in a cast iron pan on the grill
A cast iron pan is helpful to grill peppers without losing them through the grate.

Grilling or blistering the Shishitos is easy. This method can also work for padron peppers.

  • Preheat grill using direct/indirect or two zone cooking – target 450 degrees Fahrenheit over direct heat
  • Place cast iron pan on the grill with oil over direct heat
  • Toss the peppers in oil and kosher salt
  • Place peppers in the pan and toss frequently until the skin of peppers are slightly charred. About 10 – 14 minutes
Shishito peppers that have been blistered on the grill.
Blistered consistency.

Shishito Pepper Dipping Sauce

A cooling dipping sauce is great, even if they are a mild pepper. Combine yogurt with some savory flavors to balance the dipping sauce with the peppers. We add a nice twist with mint and grilled lemon for extra flavor.

Grilled Shishito Peppers Recipe

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5 from 3 votes

Grilled Shishito Peppers with Yogurt Dipping Sauce

Grilled or blistered shishito peppers with a cooling dipping sauce perfect for an appetizer bite.
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Servings: 4 people


  • Cast Iron Pan


  • 1 pint shishito peppers, about 4 ounces, Padrons a great alternative
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Dipping Sauce


  • Prepare grill for direct/indirect cooking with lump charcoal. When coals hot, place 1/2 lemon over direct heat for 10 minutes, or until you see desired char marks. Then remove for dipping sauce.
  • After lemon is grilling for five minutes, preheat cast iron pan over direct heat with 1 tablespoon olive oil. The cast iron will take approximately 5 – 7 minutes to warm up.
  • In a medium size bowl toss remaining olive oil, peppers and 1/2 teaspoon salt. Place peppers into hot pan. If doing a large amount of peppers, do one pint at a time. Move pan to indirect heat if the pan is too hot.
  • Stir frequently and remove when you see blistering on the peppers. About 10 – 14 minutes. Remove and serve hot with dipping sauce. Dust with remaining kosher salt.

Dipping Sauce

  • In a small bowl combine all ingredients and stir.


Add wood chunks to lump charcoal for extra smoke flavor.
Padron peppers are a great alternative using the exact same method.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Course: Appetizer
Cuisine: American, grilled
Servings: 4 people
Keyword: are shishito peppers hot, blistered shishito peppers, grilled peppers, grilled shishito peppers, how to cook shishito peppers, padron, shishito peppers, shishito peppers recipe
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Here are some other fun summer recipes we love.

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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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