Grilled Mini Peppers with Minty Tzatziki
This post may contain affiliate links. Please read our disclosure policy.
These grilled mini peppers are a quick and easy BBQ side dish. Next time you have a party, serve them as an appetizer. I promise that they’ll disappear fast!
These grilled mini peppers are a sweet, smoky, and easy snack that’s perfect for barbecue season. They’re cute, naturally sweet, and delicious served warm off the grill with a cool, creamy dip. You can eat the entire pepper, seeds included—just skip the stem.
Mint tzatziki is the perfect pairing for grilled mini peppers because its thick, tangy yogurt base balances the peppers’ sweetness. The cucumber, garlic, and lemon add fresh, bright flavor that makes the peppers even more irresistible. It’s quick to make with just a few ingredients and a great way to use up extra mini cucumbers in the fridge.
Grilling tip: I recommend using two skewers to grill them, as they’re tricky to flip otherwise. Flat skewers would also work if available. If your peppers are large enough that they won’t fall through the spaces on your grill, you can skip skewering the peppers altogether.
Make it a meal
Serve these grilled mini peppers any time you’re firing up the BBQ. Try them with grilled chicken breast, juicy grilled pork chops, or grilled pork ribs with ponzu sauce.
Then, round the meal out with with either a classic potato salad or my grilled potato salad with scallion pesto.
Grilled Mini Peppers Recipe
Ingredients
Mint Tzatziki
- ¼ cup Greek yogurt
- 2 tablespoons fresh mint (chopped )
- 1 mini cucumber (finely grated and squeezed of all liquid)
- 1 ½ teaspoons lemon juice (fresh is best)
- 1 clove garlic (finely minced)
- 1 pinch sea salt
Grilled Mini Peppers
- 16 mini peppers
- 1 tablespoon olive oil
- A pinch of sea salt and a few grinds of pepper
Instructions
- Preheat your grill to medium-high. Soak 8 wooden skewers on a plate with a little water.
- Combine all the mint tzatziki ingredients together in a medium-sized bowl and mix well.¼ cup Greek yogurt, 2 tablespoons fresh mint, 1 mini cucumber, 1 ½ teaspoons lemon juice, 1 clove garlic, 1 pinch sea salt
- Toss the peppers with the olive oil, sea salt, and pepper then slide the peppers onto the skewers, using 2 skewers for each row of peppers, so they don't twirl around when you flip them.16 mini peppers, 1 tablespoon olive oil, A pinch of sea salt and a few grinds of pepper
- 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 mint 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).
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
What kind of cucumber do I use
We like to use mini cucumbers, mostly because we always have some on hand. You can use ⅓ of an English cucumber instead if you’d like.
I totally agree … I’ve always thought that mini peppers are just the cutest things!
Thanks, Kelley! Mini peppers really are delicious. 🙂
Yum!! Love sweet peppers and use them in meals all the time. What a great way to really showcase these beauties. I haven’t tried sweet peppers with tzatsiki before. Now I must. Thanks!
They’re so extra sweet and yummy, aren’t they?!! How do you use them in your recipes?
What a great idea to grill mini peppers! They were super delicious- your photos are amazing, too 🙂
Thank you so much, Mel! You totally made my day!