We love how simple and delicious the beef and Veggie Kebabs Over Fettuccine recipe is!
1 1/2 pounds beef top sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package BUITONI® Fettuccine
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large mushrooms, cleaned and halved
1 large green bell pepper, seeded and cut into 2-inch
squares
4 (12-inch) bamboo skewers
An almost one-dish meal, these marinated kebabs are tender and
juicy and served on a bed of lightly buttered fettuccine.
1. Preheat grill to medium-high heat.
2. Place beef into a resealable plastic bag with Caesar salad
dressing; seal and refrigerate for 30 minutes.
3. Prepare fettuccine according to package instructions. Drain and
toss with butter, salt and pepper to taste; hold warm.
4. While pasta cooks, remove beef from bag and discard marinade.
Alternate with vegetables on skewers. Place kebabs on grill and
cook until beef reaches desired doneness, about 4 minutes per
side for medium.
5. Divide cooked pasta equally among 4 plates and top with one
kebab per person. Serve immediately.
Makes 4 servings.
Tags: Beef, Beef and Veggie, Beef and Veggie Kebabs, Beef and Veggie Kebabs Over Fettuccine, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, fettuccine, food, Foodist Networks, Global Fusion Americana, Kebabs, Kebabs Over Fettuccine, Over, Recipes, veggie