Cooking Instructions
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Step 1
Soak skewers in hot water or soak overnight.
Step 2
Blanch the Fingerling Potato (8 ounce) in a pot of salted simmering water, until fork tender, for about 15 minutes (depending on the size). Drain.
Step 3
Cut Leek (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 pound) into 1-inch cubes. Generously salt and pepper the chicken on all sides.
Step 6
In a small bowl, mix Dijon Mustard (4 tablespoon), Olive Oil (4 tablespoon), Garlic (3 clove), Fresh Rosemary (1 tablespoon), and Salt and Pepper (1/2 teaspoon) 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.
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