Blistered Shishitos with Spiced Yogurt

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​​​​​​​​
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.​​​​​​​​
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. ​​​​​​​​
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.​​​​​​​​
* 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).