Shish Kabob a la Holly Recipe
Add a photo
1 of 6 Photos

Shish Kabob a la Holly

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

This Kitchen Approved Recipe has an average star rating of 5.0 Rate/Review | Read Reviews (2)

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
4 Hrs 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

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
  • 1/2 pound skinless, boneless chicken breast - cut into cubes
  • 1/2 pint cherry tomatoes
  • 1 pound beef steak, cut into cubes
  • 24 pearl onions
  • 1/2 pound large fresh mushrooms, halved
  • 1/2 cup olive oil
  • 1/4 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 1 pound fettuccine
  • 2 tablespoons softened butter
  • 1/4 teaspoon garlic powder

Directions

  1. Soak the skewers in water for 1 hour.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  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.
  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.

Footnotes

  • Cook's tip:
  • The green bell pepper is best to have on both ends because they don't fall off easily. Also be careful putting mushrooms on skewer, as they will split.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 519 | Total Fat: 22.3g | Cholesterol: 135mg Powered by ESHA Nutrient Database

ADVERTISEMENT

   

The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Mar. 22, 2012 by homecookgal   view full review
Very good recipe especially now that the weather is getting nice. I did however omit the...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Feb. 8, 2012 by Jigger Queen   view full review
yummi!! I only added one thing different, pineapple chunks, Otherwise did exactly what Holly...

 

recipe box See something worth saving?
Register now to save all your favorites in your Recipe Box.

Sign up for FREE Now!

ADVERTISEMENT

Related Videos

Stuffed Peppers

See how to make delicious, beefy stuffed bell peppers.

Grilled Garlic Steak with Garlic

See how to make an amazing double-garlic steak on the grill.

Stuffed Green Peppers I

See how to make 5-star stuffed peppers.

 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States