I ate grilled peppers with tzatziki at a taverna on a Greek island where the waiter brought a plate of charred peppers and a bowl of something white and cool without being asked. It was the best thing on the table. This recipe grills a pound of mini sweet peppers on skewers until charred and tender, about eight to ten minutes, and serves them with a homemade tzatziki of Greek yoghurt, chopped mint, dill, grated cucumber, garlic, and lemon juice.
Double-skewer the peppers so they do not spin when you turn them. The char on the peppers is sweet and smoky. The tzatziki is cold and tangy. You eat them together, dipping each pepper into the sauce.
Tips for Making Grilled Peppers with Tzatziki
Use two skewers per batch of peppers
Thread the peppers onto two parallel skewers. This prevents them from spinning when you flip them on the grill.
Leave a little space between each pepper so the heat reaches all sides evenly.
Make the tzatziki ahead
Grate the cucumber and squeeze out as much water as possible. Mix with yoghurt, mint, dill, garlic, lemon juice, and salt.
Refrigerate for at least thirty minutes. The flavours meld and the sauce thickens as it sits. It keeps for up to three days.
Grilled Peppers with Tzatziki Sauce
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mini peppers packed with sweet flavor are skewered, grilled, and served with a minty tzatziki sauce for a cool and refreshing taste.
Ingredients
- 1/4 cup Greek yogurt
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 small cucumber, grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
- 1 pound mini sweet peppers
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- In a bowl, combine Greek yogurt, mint, dill, cucumber, garlic, lemon juice, and salt. Mix well to make the tzatziki sauce.
- Preheat the grill to medium-high heat.
- Toss the mini peppers with olive oil, salt, and pepper.
- Skewer the peppers using two skewers to prevent them from twirling.
- Grill the peppers for about 8-10 minutes, turning occasionally, until they are charred and tender.
- Serve the grilled peppers with the minty tzatziki sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I use regular bell peppers?
Yes. Cut them into strips and thread onto skewers. They take a few minutes longer to char than mini peppers.
Can I make the tzatziki without dill?
Yes. The mint alone works. Dill and mint together give a more complex flavour, but either herb on its own is fine.
Can I roast the peppers instead?
Yes. Spread on a baking sheet and roast at 425°F (218°C) for fifteen minutes until blistered and soft. The flavour is less smoky but still good.
Charred sweet peppers with a cool yogurt dip is such an easy crowd pleaser. So light and good, perfect for a hot evening!
All that mint and dill in the tzatziki sounds so fresh for summer. Do you think this would work with regular bell peppers cut into strips?
Not in the same way, you can cut them into chunks and that will be pretty good too.