Rosemary Chicken Kabobs

1/2 cup mayo (see Olive Oil Mayo recipe posted earlier)
1/4 cup mustard (I found an organic mustard with no weird ingredients at Sprouts)
2 cloves garlic, finely chopped
grated peel and juice of 1 lemon
8 long rosemary sprigs (yes, I have rosemary bushes that are over 5 feet tall!)
1 1/2# chicken breast, cut into 1 inch chunks
24 grape tomatoes
salt and pepper

1. In a medium bowl, whisk together mayo, mustard, garlic, and lemon. Set aside 1/3 cup to rush on kabobs, and refrigerate the rest to use for dipping.
2. Line a broiler pan with foil. Preheat broiler to high.
3. Leaving the tops of the rosemary sprigs intact, run fingers and thumb down the sprigs to remove remaining leaves. Starting at the bottom end, thread chicken and tomatoes onto sprigs, starting with chicken...4 chicken chunks and 3 tomatoes each.
4. Brush kabobs with the mayo-mustard mixture then season with salt and pepper.
5. Broil 8 inches from heat, turning, and basting until cooked through -- about 8 minutes.
6. Serve kabobs with refrigerated dipping sauce.

adapted from Everyday with Rachael Ray