Charred Shishito and Bell Pepper Skewers with Sesame-Garlic Sauce

How to Make Charred Shishito and Bell Pepper Skewers with Sesame-Garlic Sauce

1. 1

   Step 1: Soak skewers and preheat the grill

   Place wooden skewers in a shallow pan of water and weigh them down so they stay submerged; soak at least 20–30 minutes to prevent burning. Meanwhile, preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C).

   For this step

   • 8 skewersWooden skewers (soaked in water)
2. 2

   Step 2: Prepare and season the peppers

   Rinse shishito peppers and bell peppers, remove seeds and cores from bell peppers, and cut into roughly 1-inch pieces. In a large bowl toss the peppers with the olive oil, kosher salt, and black pepper until evenly coated.

   For this step

   • 12 ozShishito peppers
   • 3 mediumMixed bell peppers (red, yellow, orange), seeded and cut into 1" pieces
   • 2 tbspOlive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Thread the skewers

   Thread peppers onto the soaked skewers, alternating shishito and bell pepper pieces to distribute color and heat, leaving about 1/2" at each end for handling. Aim for 6–8 pieces per skewer so they sit flat on the grill.
   
4. 4

   Step 4: Mix the sesame-garlic sauce

   Whisk together the minced garlic, soy sauce, toasted sesame oil, and honey in a small bowl until the honey is dissolved and the sauce is smooth. Taste and adjust — add a pinch of salt or a little more honey if you prefer sweeter glaze.

   For this step

   • 2 clovesGarlic, minced
   • 2 tbspToasted sesame oil
   • 1 tbspHoney
   
5. 5

   Step 5: Grill and baste the skewers

   Place skewers over direct heat and grill 2–3 minutes per side, turning to achieve even blistering and light char; total cook time is about 8–10 minutes. In the final 1–2 minutes, brush both sides with the sesame-garlic sauce (repeat once) and remove when peppers are tender with good color.
   
6. 6

   Step 6: Finish and serve

   Transfer skewers to a platter, brush with any remaining sauce, and let rest 1–2 minutes before serving so the glaze sets. Serve warm as an appetizer or alongside grilled mains for a bright, smoky vegetable bite.
   

1. Place wooden skewers in a shallow pan of water and weigh them down so they stay submerged; soak at least 20–30 minutes to prevent burning. Meanwhile, preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C).
2. Rinse shishito peppers and bell peppers, remove seeds and cores from bell peppers, and cut into roughly 1-inch pieces. In a large bowl toss the peppers with the olive oil, kosher salt, and black pepper until evenly coated.
3. Thread peppers onto the soaked skewers, alternating shishito and bell pepper pieces to distribute color and heat, leaving about 1/2" at each end for handling. Aim for 6–8 pieces per skewer so they sit flat on the grill.
4. Whisk together the minced garlic, soy sauce, toasted sesame oil, and honey in a small bowl until the honey is dissolved and the sauce is smooth. Taste and adjust — add a pinch of salt or a little more honey if you prefer sweeter glaze.
5. Place skewers over direct heat and grill 2–3 minutes per side, turning to achieve even blistering and light char; total cook time is about 8–10 minutes. In the final 1–2 minutes, brush both sides with the sesame-garlic sauce (repeat once) and remove when peppers are tender with good color.
6. Transfer skewers to a platter, brush with any remaining sauce, and let rest 1–2 minutes before serving so the glaze sets. Serve warm as an appetizer or alongside grilled mains for a bright, smoky vegetable bite.