Scale

Chicken Skewers Ingredients:

Wooden or metal skewers

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

Kosher salt and freshly cracked black pepper

Optional toppings: chopped cilantro, thinly sliced green onions, chopped pepitas

Pepitas Sauce (Pepián Verde) Ingredients:

1 pound fresh tomatillos, husked and halved

1 poblano pepper, halved and cored

2 tablespoons olive oil, divided

⅔ cup raw pepitas (pumpkin seeds), plus extra for garnish

1 small white onion, diced

5 garlic cloves, minced

1 jalapeño, stemmed, seeded, and chopped

1 cup fresh cilantro leaves, lightly packed

½ cup vegetable stock or water

2 tablespoons fresh lime juice

½ teaspoon cumin

Kosher salt and freshly cracked black pepper

Prepare Skewers: Soak wooden skewers if needed. Toss chicken with olive oil, then thread onto skewers. Season generously with salt and pepper.
Cook Chicken: Broil skewers on a baking sheet for 8–10 minutes, turning once, until golden and fully cooked. Alternatively, grill for the same time over medium-high heat.
Roast Vegetables: Preheat broiler. Toss tomatillos and poblano with 1 tablespoon olive oil. Place skin-side up on a foil-lined baking sheet. Broil 8–10 minutes until charred.
Toast Pepitas: Heat a sauté pan over medium-high. Toast pumpkin seeds 2–4 minutes, stirring, until popping and fragrant. Remove to a plate.
Cook Aromatics: In the same pan, add remaining olive oil. Sauté onion 5 minutes until soft. Stir in garlic and jalapeño, cooking 2 minutes more.
Blend Sauce: Transfer onion mixture to a blender. Add roasted tomatillos, poblano, pepitas, cilantro, stock, lime juice, and cumin. Blend until smooth. Season with salt and pepper.
Serve: Arrange chicken skewers on a platter. Drizzle with pepitas sauce or serve it on the side. Garnish with cilantro and extra pepitas.