Chicken and Shishito Pepper Kebabs

One of my favorite little gems have started appearing at the market - shishito peppers. These sweet peppers may be small, but they pack a huge flavor punch. I tasted them for the first time last year, trying a few different preparation techniques. They are pretty versatile, like a bell pepper. Since last year, I have noticed that they are popping up in a lot of grocery stores now as well. The easiest way to cook shishito peppers is to sauté them in a hot cast iron skillet with oil and coarse sea salt. However, since it is grilling season, I figured a nice kebab was in order!

I like chicken kebabs since they hold up well on the grill and won't overcook by the time the vegetables are done. I decided to marinade the chicken a bit to add some additional flavor and the Hubby gave me the exact cooking instructions! If you include lemon juice in the marinade, be sure to NOT let it sit for too long. The oil, herbs and garlic make a great marinade as well though if you want to get a more flavorful kebab. Just drizzle the lemon juice on the kebabs before grilling.

If using wooden skewers, remember to soak them in water for at least 30 minutes before putting on the grill.

So head to your local Farmers Market in search for these sweet little gems and fire up that grill ya'll!

Chicken and Shishito Pepper Kebabs

Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes


1 pound chicken breasts (skinless, boneless) cut into 1 inch cubes
1 pint Shishito Peppers

5 cloves garlic, minced

2 T Grapeseed oil or Olive Oil

2 teaspoons fresh thyme, chopped

1 teaspoon fresh lemon juice

Salt and pepper 

In a small bowl, combine the garlic, oil, thyme, lemon juice and salt and pepper and mix well. Add the marinade into a large zip-loc bag along with the chicken, mix around well. Refrigerate for 30 minutes. Prepare the grill for direct heat.

Skewer the marinated chicken and shishito peppers and grill in a single layer over direct heat. Cook the kebabs for about 5 minutes per side, covered, watching to not char the peppers too much. Remove the kebabs and let sit for 5 minutes before serving.