Chimichurri Shishito Peppers

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 5.0 based on 1 customer reviews
Chimichurri Shishito Peppers
Chimichurri Shishito Peppers
Recipe Image for Print


  • Chimichurri Sauce:
  • 1 bunch fresh parsley, minced
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • ½ lemon, juiced
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground cumin
  • 1 pinch sugar
  • salt and freshly ground black pepper to taste
  • Shishito Peppers:
  • ½ pound shishito peppers
  • 1 tablespoons extra-virgin olive oil
  • coarse sea salt
  • bamboo skewers, soaked in water for at least 20 minutes


  1. Stir the parsley, olive oil, vinegar, garlic, lemon juice, oregano, thyme, cumin, and sugar together in a small bowl; season with salt and pepper. Let the chimichurri rest at room temperature until the flavors blend, at least 1 hour.
  2. Preheat an outdoor grill to high.
  3. Thread shishito peppers onto the soaked skewers. Brush the peppers with olive oil to coat; season with sea salt.
  4. Grill the skewered peppers on hot grill until they char and blister, 6 to 8 minutes. 
  5. Use a fork to push peppers from the skewers onto a serving platter. Drizzle chimichurri over the peppers to serve.
Mealthy tip:

If no fresh oregano or thyme are at hand, go ahead and used dried herbs, but use only half the amounts.


5.0out of 5 Stars

(1 Review)

How would you rate this recipe?

What others are saying

Image of Sam Dalton
November 13, 2017 at 2:05am

Sam Dalton says:

This was the perfect recipe for the grill. The Chimichurri was awesome. It's one of my new favorites and it goes great with any grilled main dish.