What if you put the Dijon mustard directly on the skewer instead of on the plate? This recipe threads blanched leeks, blanched potatoes, and chicken chunks onto skewers, then brushes them with a marinade of Dijon mustard, olive oil, garlic, and fresh rosemary before grilling. The mustard chars slightly on the grill and forms a savoury crust.
The blanching step is what makes this work. Leeks and potatoes need a head start. A few moments in boiling water for the leeks, about fifteen minutes for the potatoes. Without blanching, the chicken cooks through while the vegetables are still raw inside. We fought over the last skewer at the table, politely.
Tips for Making Mustard-Rosemary Chicken Skewers
Blanch the leeks and potatoes before threading
Potatoes cut into chunks need about fifteen minutes in boiling water until just tender. Leeks need only a few moments to soften.
Cool both in cold water before threading onto skewers. This stops the cooking and makes them firm enough to hold a skewer.
Brush the marinade on thick
Three tablespoons of Dijon, two of olive oil, minced garlic, chopped rosemary, salt, and pepper. Whisk and brush generously over the assembled skewers.
The mustard dries and chars on the grill, forming a crust. Apply a second coat halfway through grilling if the first looks thin.
Mustard-Rosemary Chicken Skewers
- Total Time: 50 minutes
- Yield: Serves 4
Description
Chicken skewers get a French twist with grilled leeks and potatoes, all coated in a flavorful Dijon Garlic Rosemary Sauce for a healthy and light dinner.
Ingredients
- 4 chicken breasts, cut into chunks
- 2 leeks, sliced and blanched
- 4 potatoes, blanched and cut into chunks
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Blanch the sliced leeks for a few moments and the potatoes until tender, about 15 minutes.
- In a small bowl, mix Dijon mustard, olive oil, garlic, rosemary, salt, and pepper to create the marinade.
- Thread chicken, leeks, and potatoes onto skewers.
- Brush the skewers with the marinade.
- Grill the skewers on a barbecue until the chicken is cooked through and the vegetables are charred, about 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Frequently Asked Questions
What kind of mustard works best?
Dijon. It is smooth, sharp, and grills well. Whole grain mustard works but has a different texture. Yellow mustard is too mild for this recipe.
Can I use metal skewers?
Yes. Metal skewers conduct heat and help cook the food from the inside. They also do not burn. No soaking required.
What should I serve these with?
A green salad, grilled bread, or rice. The mustard-rosemary flavour is rich and pairs well with something simple and light.
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