Grilled Dijon Chicken Skewers
Ingredients
The skewers
-
1
lb
boneless, skinless chicken breast
-
8
oz
small fingerling potatoes
-
2
small
leeks (1 inch-1 ½ inch in diameter)
-
1
lemon
sliced
The marinade
-
4
T
Dijon mustard
-
4
T
olive oil
-
3
cloves
garlic (grated or finely minced)
-
1
T
chopped fresh rosemary
-
½
tsp
salt and pepper
Instructions
- Soak skewers in hot water for 30 minutes.
- Blanch the potatoes in salted simmering water until fork tender, about 15 minutes, then drain.
- Cut the leeks into ¾ inch thick disks and simmer in a pan with water until tender, then drain.
- Cut the chicken into 1 inch cubes and season with salt and pepper.
- Mix the Dijon mustard, olive oil, garlic, rosemary, salt, and pepper in a small bowl.
- Preheat the grill to medium-high.
- Assemble the skewers by alternating chicken, potato, leek, and folded lemon slices.
- Brush the skewers with the marinade on all sides.
- Grease the grill and place the skewers on it, cooking for about 4 minutes on each side until grill marks appear.
- Turn off the heat, cover the skewers, and let them rest for about 5 minutes to finish cooking.
Nutrition Facts (estimated)
Servings
4
Calories
265
Total fat
12g
Total carbohydrates
20g
Total protein
25g
Sodium
300mg
Cholesterol
70mg
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