Pepper Palooza
Charred Shishito Pepper Skewers Glazed with Sriracha and Honey
25 minutes
Serves 4
SideAmericanDairy-freeNut-freeShellfish-free
Herb's take
Inspired by backyard grilling and bold bar snacks, these skewers showcase smoky, blistered shishito peppers lacquered in a spicy-tangy sriracha glaze. The trick is building flavor through live-fire charring, then finishing with an American-style sticky-sweet sauce.
Equipment needed
- Grill or grill pan
- Skewers
Ingredients
Yield
4
Instructions
- 01If using wooden skewers, soak them in water for at least 15 minutes.
- 02Preheat a grill or grill pan over medium-high heat.
- 03In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and garlic until fully combined. Set aside.
- 04Thread the shishito peppers onto skewers, packing them snuggly side by side.
- 05Brush the peppers lightly with olive oil on all sides.
- 06Place the skewers on the hot grill. Cook, turning every 1 to 2 minutes, until peppers are blistered and slightly collapsed, about 6–8 minutes total.
- 07During the last 2 minutes of grilling, brush the sriracha glaze all over the peppers, turning once or twice to build up a glossy layer.
- 08Remove skewers to a platter. Sprinkle with a pinch of salt and squeeze lemon wedges over the top.
- 09Serve immediately, with extra lemon wedges on the side.
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