INGREDIENTS

1/2 cup 5% or full fat Greek yogurt ​​​​​​​​

1/2 tsp. smoked sweet paprika​​​​​​​​

1/2 tsp. cumin​​​​​​​​

1/4 tsp. Aleppo pepper ​​​​​​​​

1 small clove garlic, grated ​​​​​​​​

1/2 lb. Shishito peppers, washed and dried*​​​​​​​​

1-2 tbsp. cooking oil (olive, canola or grapeseed) ​​​​​​​​

Flaky sea salt (such as Maldon) ​​​​​​​​

1/2 lemon​​​​​​​​

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DIRECTIONS

Combine yogurt, spices and garlic in a small bowl. Season with salt and pepper and let sit to allow flavors to meld while you prep the peppers.​​​​​​​​

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Heat a large cast iron skillet over medium** heat. In a large bowl toss the peppers in oil BEFORE adding to pan. This allows them to be coated evenly. Once pan is heated, add peppers to pan in a single layer and leave them alone for a few minutes to get some good color on them. Then, toss around a bit and leave alone for another few minutes to get a few spots of nice, dark char on each pepper. ​​​​​​​​

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Spread yogurt in a thick layer on your serving plate. Add hot peppers to plate, sprinkle generously with sea salt and squeeze lemon over. Devour immediately.​​​​​​​​

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* drying thoroughly means these won’t spatter and burn your forearms when they hit the hot pan​​​​​​​​

**keeping the pan at medium and leaving the peppers alone means they’ll get plenty of color without setting off the smoke alarm (hopefully).