Mini peppers packed with sweet flavor are skewered, grilled and served with a minty tzatziki sauce for cool as a cucumber flavor.
By Kristen Stevens
Besides being super frickin’ cute, mini peppers are also incredibly sweet and extra packed full of flavour.
Were you wondering why the peppers are skewered with not one, but two, wooden skewers? I promise you it’s not overkill. If you only use one skewer something really annoying happens: they twirl around every time you flip them and they’re nearly impossible to grill them perfectly. It’s a big problem, I know.
Here’s why you want to make the minty tzatziki sauce: It’s tangy and delicious and perfect for the sweet grilled mini peppers. The mint makes it extra fresh tasting. It’s easy to whip up in just a couple minutes. It’s a great way to use up some mini (or some big) cucumbers that are in your fridge.
If you fire up the BBQ this summer to make some Mini Grilled Peppers make sure you snap a pic and tag @theendlessmeal on Instagram so I can see!
- ¼ cup Greek yogurt
- 2 tablespoons chopped fresh mint
- 1 mini cucumber, finely grated and squeezed of all liquid (about 2 tablespoons)
- 1½ teaspoons freshly squeezed lemon juice
- 1 garlic clove, finely minced
- ⅛ teaspoon sea salt
- 16 mini peppers
- ½ teaspoon olive oil
- A pinch of sea salt and a few grinds of pepper
- Preheat your grill to medium high. Lay 8 wooden skewers on a plate with a little water.
- Combine all the minty tzatsiki ingredients together in a medium sized bowl and mix well.
- Toss the peppers with the olive oil, sea salt and pepper then slid the peppers onto the skewers, using 2 skewers for each row of peppers (so they don't twirl around when you flip them).
- Grill the peppers for 5 minutes, or until they're soft and have nice grill marks on them, turning once.
- Serve the grilled peppers right away with the minty tzatziki on the side. Note: Don't worry about the seeds when you eat them. Just pick the pepper up by the stem and eat the whole thing (minus the stem).