1mini cucumber, finely grated and squeezed of all liquid (about 2 tablespoons)
1 1/2teaspoons fresh lemon juice
1clove garlic, finely minced
1/8teaspoon sea salt
For the mini peppers:
1/2 teaspoon olive oil
pinch sea salt and a few grinds of pepper
Preheat your grill to medium high. Lay 8 wooden skewers on a plate with a little water.
Combine all the minty tzatsiki ingredients together in a medium sized bowl and mix well.
Toss the peppers with the olive oil, sea salt and pepper then slid the peppers onto the skewers, using 2 skewers for each row of peppers (so they don’t twirl around when you flip them).
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 minty 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).