Shish Kabob a la Holly

Easy to make. Grilled meat and veggie skewers are served over garlic-butter fettuccine. There is nothing like grilled veggies!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 519 Calories

Ingredients

• ½ cup olive oil
• salt and ground black pepper to taste
• ¼ teaspoon garlic powder
• 1 green bell pepper, cut into large chunks
• ¼ teaspoon garlic powder, or to taste
• 1 pound fettuccine
• ½ pint cherry tomatoes
• 1 pound peeled and deveined shrimp
• 2 tablespoons softened butter
• 12 (10 inch) wooden skewers
• 1 small zucchini, sliced 1/4-inch thick
• ½ pound skinless, boneless chicken breast - cut into cubes
• 1 pound beef steak, cut into cubes
• 24 pearl onions
• ½ pound large fresh mushrooms, halved

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 2

Soak the skewers in water for 1 hour.

Step 3

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.

Step 4

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.

Step 5

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.