Delicious Shish Kabob Recipe

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

Instructions

1. Soak the skewers in water for 1 hour before grilling to prevent burning.
2. Thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, and mushrooms onto each skewer, alternating ingredients until full. Drizzle with olive oil, and season with 1/4 teaspoon garlic powder, salt, and black pepper. Marinate in the refrigerator for at least 3 hours, turning every 45 minutes for even flavor.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate to prevent sticking.
4. Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until al dente, about 8 minutes; then 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 cooked through, 10 to 15 minutes. Remove the cooked meat and vegetables from the skewers and place them onto the tossed pasta.

Nutrition

• Calories: 519 kcal
• Fat Content: 22 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 165 mg
• Protein Content: 34 g
• Cholesterol Content: 135 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g