Sautéed Black Pepper, Lemon Chicken, Egg Plant Skewers w/ Superseed Oil & Cheese Fondue


October 21, 2017

This dish is an interpretation of Chef Philip Golding to chicken brochettes.
A brochette is a food cooked on brochettes or skewers. This term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served on brochette is generally grilled.

But with this version, Chef Philip Golding retains moisture in the chicken by sautéing it rather than grilling.

Dip the chicken into a cheese sauce composed of parmesan, greek feta ,cream cheese and fresh rosemary. Also create a super seed oil mixture consisting of chili seeds and roasted sesame seed for a nutty and spicy flavor.

  • Prep: 35 mins
  • Cook: 35 mins
  • Yields: 12-15 Servings


1Dice the chicken into 1 inch cubes.

2Slice the eggplant into 1 inch cubes

3Minced garlic and onions then sweat in olive oil.

4Sauté chicken cubes in olive olive oil for about 2-3 minutes then zest with lemon rind, take it off. Put in a plate then cover it with cling wrap

5Sauté eggplant for 2 minutes then take it off.

6Use 2-3 inch bamboo skewers, soak bamboo in water for at least 1 hour before using.

7Skew the chicken, eggplant in alternate position to form 4 pcs in 1 stick


50g Butter

50g Flour

650ml Milk

20g Parmesan

40g Feta Cheese

20g Cream Cheese

200ml Water

50g Chives


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