Description
Easy to make. Grilled meat and veggie skewers served over garlic-butter fettuccine. There is nothing like grilled veggies!
Ingredients
- 12 (10 inch) wooden skewers
- 1 green bell pepper, cut into large chunks
- 1 pound peeled and deveined shrimp
- 1 small zucchini, sliced 1/4-inch thick
- ½ pound skinless, boneless chicken breast – cut into cubes
- ½ pint cherry tomatoes
- 1 pound beef steak, cut into cubes
- 24 pearl onions
- ½ pound large fresh mushrooms, halved
- ½ cup olive oil
- ¼ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 pound fettuccine
- 2 tablespoons softened butter
- ¼ teaspoon garlic powder
Instructions
- Soak the skewers in water for 1 hour.
- Onto each skewer
- alternately thread green bell pepper chunks
- shrimp
- zucchini slices
- chicken
- cherry tomatoes
- steak
- onion
- mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder
- salt
- and black pepper. Allow to marinate in refrigerator at least 3 hours
- turning every 45 minutes.
- Preheat an outdoor grill for medium-high heat
- and lightly oil the grate.
- Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water
- stirring occasionally
- until cooked through yet firm to the bite
- about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
- While the pasta boils
- cook the skewers on the preheated grill
- turning frequently until nicely browned on all sides
- the shrimp are pink and opaque
- and the meat is no longer pink in the center
- 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 4 hrs 30 mins
Servings: 8