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Cheese fondue with spicy grilled chicken skewers

Tender free-range chicken meets creamy pumpkin fondue. Your autumn BBQ highlight!

Ingredients

  • 2 packs of Nature & Respect free-range chicken breast fillet
  • 1-2 Hokkaido pumpkins

Marinade:

 

  • 100 ml beer
  • 80 ml soy sauce
  • 20 ml chili sauce

Fondue:

 

  • 400 g raclette cheese
  • 100 g Gruyère
  • 100 g Comté
  • 2 garlic cloves
  • 1 lemon
  • 200 ml white wine
  • cornstarch, pepper, as needed
Print recipe

Preparation

  1. Cut the free-range chicken into bite-sized pieces. Mix together the marinade from beer, soy sauce, and chili sauce, then marinate the meat in it for 30 minutes.
  2. Hollow out the pumpkin, remove the seeds, and set the lid aside.
  3. Finely chop the garlic, place in a saucepan with the lemon juice and white wine, and bring to the boil. Add the diced cheese, season with pepper, stir in the cornstarch, and heat briefly on the grill until it becomes a smooth, thick mixture.

  4. Meanwhile, grill the chicken skewers on all sides.

Remove the pumpkin from the grill and place it on a bed of salad, stir the fondue briefly.
Dip the skewers in. Your autumnal Halloween BBQ fondue is ready!
 


Bon appétit!

 

Baguette and green salad go particularly well with this dish.

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