Grilled Chicken Skewers with Mushrooms and Sweet Potato "Fettuccine" with Spicy Mustard Dipping Sauce

Ingredients

Skewers

3 boneless, skinless chicken breast halves
½ pound Sweet Potato “Fettuccine”, blanched
½ pound whole mushrooms
3 garlic cloves, minced
1 lemon, juice and zest
salt and pepper to taste
4 tablespoons olive oil
2 teaspoons chopped fresh rosemary leaves
wooden skewers, soaked in water

Mustard Sauce

2 tablespoons Dijon mustard
¼ cup champagne vinegar
1 teaspoon lemon juice
2 tablespoons maple syrup
2 tablespoons chopped fresh herb (parsley, chives, oregano, or tarragon)
1 garlic clove, minced
salt to taste
1 cup extra-virgin olive oil

The Method

Cut the chicken into one-inch pieces. Thread one end of the Sweet Potato “Fettuccine” on the skewer, then a piece of chicken, then the other end of sweet potato on the skewer. Next put on a mushroom, then another sweet potato-chicken. Continue threading until all the chicken and mushrooms are threaded.

Mix together the garlic, lemon juice and zest, salt, pepper, olive oil, and rosemary. Let the skewers marinate in the sauce for 15-30 minutes. Grill over medium heat until done, about 5 minutes on each side.

For the mustard sauce:

In a bowl, whisk together the mustard, vinegar, lemon, maple, herb, garlic, and salt. While whisking, slowly add the oil to make a smooth emulsion. Serve with cooked skewers.