Serves 4
20 min
Grilled Skewered Shishito Peppers with Teriyaki Glaze
Recipe GLPR1b3d179f6e4bf4
Tender shishito peppers threaded onto skewers and grilled until charred and tender, then brushed with a savory-sweet teriyaki glaze. A simple yet delicious Japanese-inspired side dish or light main course that comes together in just 20 minutes.
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Ingredients
1 pound shishito peppers
kosher salt
freshly ground black pepper
¼ cup teriyaki sauce
Directions
Soak wooden skewers in water for at least 10 minutes to prevent burning during grilling.
Rinse the shishito peppers and pat dry with paper towels. Thread 4 to 5 peppers onto each skewer, leaving a small space between them to allow for even cooking.
Preheat your grill to medium-high heat, about 400°F (200°C).
Season the skewered peppers generously on all sides with kosher salt and freshly ground black pepper.
Place the skewers on the hot grill and cook for 4 to 5 minutes, turning occasionally, until the peppers are charred and blistered on the surface.
Brush the teriyaki sauce evenly over all sides of the grilled peppers during the last minute of cooking, allowing it to caramelize slightly.
Transfer the skewers to a serving platter and serve immediately while still warm.
