Charred Shishito Peppers

Charred Shishito Peppers are perfect for a quick and easy grilled appetizer. With just the right kick of spice, this summer special goes with any flavour profile ranging from ginger soy sauce to beer cheese dip. To really kick it up a notch, wrap the peppers in prosciutto, grill and drizzle with Sriracha Lime Honey sauce. The prosciutto’s saltiness melds perfectly with the sweetness of honey and tang of the peppers.


For the Peppers

280 g. shishito peppers
12 slices prosciutto
¼ cup honey
1 lime, juiced
1 teaspoon sriracha
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper
toothpicks for securing prosciutto


  1. Preheat your Char-Broil Signature Tru-Infrared Grill over high heat for 10 minutes.
  2. Toss the shishito peppers, extra-virgin olive oil and salt and pepper in a large bowl to coat. Set aside.
  3. Carefully quarter each piece of prosciutto by slicing in half both length and crosswise.
  4. Wrap each shishito pepper with a piece of prosciutto and secure with a toothpick.
  5. Grease the grill grates with vegetable oil or a nonstick spray. Carefully place the wrapped peppers on the grill, and cook for 3 to 4 min per side or until charred. Remove from grill and let cool slightly before removing toothpicks.
  6. In a small bowl, combine honey, lime juice and sriracha. Stir.
  7. To serve, spread peppers onto a platter and drizzle with Sriracha Lime Honey.