Grilled Shishito Peppers with Yogurt Dipping Sauce

Grilled or blistered shishito peppers with a cooling dipping sauce perfect for an appetizer bite.
Course Appetizer
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 to 6 people
Author Mary Cressler | Vindulge
Cost $10.00


  • 1 pint shishito peppers about 4 ounces
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt halved

Dipping Sauce

  • 1/2 grilled lemon, juiced
  • 1/2 cup whole milk Greek yogurt
  • 5 leaves mint, diced
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt


  • 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. 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.