Mix the cubed beef fillets with the yogurt and spices to your taste, lime juice, ginger garlic paste, salt and pepper. Let it marinate for 15 min to an hour.
Skewer the marinated beef pieces alternating with the onion and bell pepper. Continue till there are no more pieces of meat or vegetable left.
Grill the skewers on a grill pan on medium heat until well cooked and a little charred on the edges.
Cut the top of the bread in circle/square shape, making sure not to cut all the way through the bottom and scoop out the inside of the bread. Keep the top crust of the bread.
Combine the cooking cream, grated KRAFT cheddar cheese, cheese spread and lemon juice in a sauce pan and cook over moderate heat, stirring occasionally, until the cheeses begins to melt (about 5 minutes).
Add a generous pinch of pepper and nutmeg and cook, stirring gently, until the cheese fondue is creamy and smooth (about 10 minutes).
Pour the cheese fondue in the bread “bowl” and serve with the skewered bread crust. Enjoy while warm.
- KRAFT Cheddar Cheese (medium cubes) 200 g (1 big can)
- Yogurt 2 tbsp
- Lime (juice) 1 tsp
- Spices, Salt & pepper (as required)
- Country bread 1 loaf (medium size)
- Onion (medium cubes)
- KRAFT Cheddar Cheese 400 g (2 big cans)
- Cooking cream 450 ml (2 cups)
- Lemon (juice) 1 tsp
- Pepper & Nutmeg (a pinch)