Pepperazzi on Parade
Charred Shishito Pepper Skewers with Homemade Garlic Aioli
25 minutes
Serves 4
SideAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Here’s a backyard BBQ side that brings the sizzle: smoky, charred shishito peppers you can eat right off the stick, with a simple aioli that’ll make you rethink what mayo can do. This recipe shows you how just a touch of live fire and a little emulsification magic turns humble peppers into the side dish everyone grabs first.
Equipment needed
- Grill or grill pan
- Skewers
Ingredients
Yield
4
Instructions
- 01If using bamboo skewers, soak them in water for at least 20 minutes to keep them from burning on the grill.
- 02Thread the shishito peppers onto skewers, leaving a bit of space between each one so they char, not steam.
- 03Brush the peppers generously with olive oil on all sides.
- 04Preheat your grill or grill pan to high heat. Place the skewers directly over the heat and cook, turning every 1-2 minutes, until peppers are blistered and slightly charred in spots, about 6-8 minutes total.
- 05While the peppers char, make the aioli: In a small bowl, whisk together mayonnaise, the zest and juice of the lemon, grated garlic, and smoked paprika until smooth and creamy.
- 06Transfer the grilled shishito skewers to a platter. Sprinkle with a pinch of salt while hot for extra pop.
- 07Serve immediately with the garlic aioli alongside for dipping.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.