Meat: chicken breast & beef tenderloin, cubed
Seafood: peeled/deveined uncooked shrimp
Vegetables: cherry tomatoes, green & red pepper, and red pepper (cut into chunks) & baby bella mushrooms (halved)
I served the fondue with Creamy Parmesan Orzo, in my blog under Pasta.
I marinated the chicken & beef in some garlic flavored olive oil, salt & pepper for 30 minutes. Soy sauce would be great too!
These are really rough estimates, I kind of added more/less of ingredients to taste, as well as how much we needed.
BBQ Sauce - I recommend Sweet Baby Ray's or Stubby's Mesquite ;)
Ginger Teriyaki - mix 1/4 cup low sodium soy sauce, 1/4 cup teriyaki sauce, 1/2 teaspoon dried ginger(fresh if you have on hand)
Garlic Herb Butter - melt some butter, maybe 4 tablespoons, and stir in 1/4 tsp lemon juice, 1/4 tsp Italian herbs, 1 tsp minced garlic
Honey Dijon Mustard - mix 1/2 cup dijon mustard & 3 tbsp honeyHoisin Dipping Sauce -mix 1/4 cup lime juice, 1/2 cup hoisin sauce, 2 tablespoons ketchup & season with salt & pepper
Spicy Oriental Sauce - mix 2 tbs soy sauce, 1.5 tbs lemon juice, 1/2 tsp crushed red peppers, 1 clove garlic, 2 tsp sesame oil
Lemon Basil Olive Oil - 1/2 cup extra virgin olive oil, dash of salt & pepper, 1/4 fresh chopped herbs(I had basil & parsley), 1 tbsp lemon juice
Fill a fondue pot with peanut oil (not to the top, a little more than half), then dump into a pot and heat on the stove till oil reaches 375 degrees. Remove from stove & carefully put back in fondue pot, and place on stand above the flame. I also added a tablespoon of Fondue Seasoning from The Melting Pot restaurant, but I'm sure you could always add your own faves - like garlic salt, onion powder, Italian seasoning, etc.
Spear your meat & veggies w/the fondue forks, and cook. Unfortunately, I didn't time it but it's less than 5 minutes - the veggies & shrimp cook the fastest.
And it's a fondue rule that if your food falls off the fork, you must kiss!