Grilled Spaghetti with Grilled Chicken & Vegetable Skewer

Grilled Spaghetti with Grilled Chicken & Vegetable Skewer

Fire up the grill. Toss on some…spaghetti. Trust us.

Serving: 8 people

1 box Barilla Thick Spaghetti
8 6-inch skewers, soaked in water
1 medium package small button mushrooms
½ pound chicken thighs, diced into 1-inch pieces
½ large red onion, diced into 1-inch pieces
1 zucchini, sliced in ½-inch rounds
1 pint cherry tomatoes
5 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 lemon, juiced
salt and black pepper, to taste

1. Bring a large pot of water to a boil; season with salt
2. Build the skewers by adding 1 mushroom, then 1 piece of chicken, then 1 red onion chunk, then 1 zucchini round, then 1 more piece of chicken and 1 cherry tomato; continue in this fashion until all the skewers are completely filled
3. Place the completed skewers in a shallow wide container and set aside
4.  Cook pasta 1 minute less than package directions
5.  Toss with 1 tablespoon olive oil and set aside to cool down
6. Heat grill to high
7. Season the skewers with salt and black pepper, then drizzle on 2 tablespoons of olive oil
8. Cook the skewers on the grill for 4 to 5 minutes; remove them from the heat and set aside when cooked
9. Add the remaining olive oil and the garlic to a small skillet and heat it over the grill for 1 minute
10. Add the pasta to a medium-size grill basket and place it on the grill
11. Cook about 5 minutes until the pasta turns golden and starts crackling; remove from heat
12. Toss pasta with the olive oil and garlic mixture, basil, and oregano
13. Top with the grilled skewers and drizzle with lemon juice

Photo Credit: Chef Lorenzo Boni

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