step 1
Soak skewers in hot water or soak overnight.
step 2
Blanch the Fingerling Potatoes (1 1/2 cups) 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 Breast (1 lb) into 1-inch cubes. Generously season the chicken with salt and pepper on all sides.
step 6
In a small bowl, mix Dijon Mustard (4 Tbsp), Olive Oil (4 Tbsp), Garlic (3 cloves), Fresh Rosemary (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) 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.
