Cooking Instructions
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Step 1
Soak skewers in hot water or soak overnight.
Step 2
Blanch the
Fingerling Potatoes (225 g)
in a pot of salted simmering water, until fork tender, for about 15 minutes (depending on the size). Drain.
Step 3
Cut
Leeks (2)
into disks about 3/4-inch thick.
Step 4
Set leeks in a saute pan with 1/2 inch of water (coming up half way up the sides of the leeks) bring to a boil, turn heat down and simmer on low for 5 minutes, until tender, and vibrant green. Drain, carefully, so they stay intact.
Step 5
Cut
Boneless, Skinless Chicken Breasts (455 g)
into 1-inch cubes. Generously season the chicken with salt and pepper on all sides.
Step 6
In a small bowl, mix
Dijon Mustard (60 g)
,
Olive Oil (60 mL)
,
Garlic (3 cloves)
,
Fresh Rosemary (2 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
until incorporated.
Step 7
Preheat the grill to medium high. Slice the
Lemon (1)
and begin assembling the skewers: chicken, potato, leek through the side, not middle, a lemon slice folded in half, and repeat, chicken, potato, leek and finish with chicken on the end.
Step 8
Brush each skewer with the dijon marinade on all sides, using up all the marinade.
Step 9
On medium high grill , grease with spray oil, and place skewers on the grill. Cover and let cook about 4 minutes, or until there are good grill marks.
Step 10
Turn over. Turn heat to medium, cover and cook 4 more minutes. Rotate and grill the other two sides of the chicken, for a few minutes.
Step 11
Turn heat off and let chicken rest on the grill, covered, allowing it to continue to cook through until its done, about 5 minutes.
Step 12
Place on a platter and scatter lemon slices and rosemary sprigs around. Serve with a Ceasar Salad.
