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Mini Serrano Chicken Kabobs
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4 from 1 vote

Mini Serrano Chicken Kabobs

Mini Serrano Chicken Kabobs served on a wooden platter with tomatillo serrano sauce beside it.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 203kcal
Author: Mexican Appetizers and More

Ingredients

  • 1 Pound chicken breasts cubed into one inch pieces
  • 1 pepper cut into small squares
  • 1 onion cut into small squares
  • 8 Ounces mushrooms cleaned and cut in half
  • salt and pepper to taste
  • small skewers or long toothpicks 4 inch

TOMATILLO SERRANO SAUCE

  • 1 Pound tomatillos husks removed, washed and roasted
  • 1-3 serrano peppers washed, stem removed and roasted
  • 1 onion skin removed and roasted
  • 2-3 garlic cloves skin removed and roasted
  • 1 cup chicken broth or water
  • salt and pepper to taste

Instructions

Tomatillo Serrano Sauce

  • Preheat oven to 375 degrees. Remove husks from tomatillos. Once husks are removed, rinse tomatillos under warm water. Rinse serrano pepper as well. Peel onion and garlic. Place all on a baking tray. Roast all vegetables in oven at 375 degrees for 20 min. 
  • Once vegetables have roasted, remove stem from serrano pepper. Add all veggies to a chopper or blender. Add the cup of chicken broth or water (can exclude if you would like a thicker sauce). Blend until smooth. 
    Add salt and pepper to taste. Set aside.

Marinate Chicken

  • Rinse chicken breasts and cut any excess fat off. Cut breast into bite size pieces about 1 inch. Place chicken in a bowl and add a 1/4 cup to a cup of tomatillo serrano sauce. Add salt and pepper to taste. Cover bowl with plastic wrap or aluminum foil and place in refrigerator for an hour to marinate or longer if you have the time.

Veggies

  • Cut green pepper and onion into 1 inch pieces. Slice mushrooms in half. Set aside.

Skewer Chicken and Veggies

  • After chicken has marinated, discard marinade from bowl. Thread chicken and vegetables alternately onto skewers.

Grill

  • Lightly oil a grill pan or cook directly on a grill. Cook for 10 to 15 minutes, flipping over every few minutes until chicken juices run clear.Serve kabobs on a platter with reserved tomatillo serrano sauce. Enjoy!

Nutrition

Serving: 4g | Calories: 203kcal | Carbohydrates: 14g | Protein: 27g | Fat: 4g | Cholesterol: 72mg | Sodium: 138mg | Potassium: 984mg | Fiber: 3g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1.5mg