How To Make Shish Kabob with Fettuccine
This dish is a combination that you never thought can go well. Try making shish kabob and use it as a topping for fettuccine pasta!
- 1green bell peppercut into large chunks
- 1lbshrimppeeled and deveined
- 1smallzucchinisliced ¼-inch thick
- ½lbchicken breastskinless, boneless, cut into cubes
- ½pintcherry tomatoes
- 1lbbeef steakcut into cubes
- 24pearl onions
- ½lbmushroomslarge fresh, halved
- ½cupolive oil
- ¼tspgarlic powder
- salt and ground black pepperto taste
- 2tbspsoftened butter
- ¼tspgarlic powder
12 (10 inch) wooden skewers
Soak the skewers in water for 1 hour.
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 garlic powder, salt, and black pepper. Allow marinating in the refrigerator for at least 3 hours, turning every 45 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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 for about 8 minutes and drain.
Toss the hot pasta in a large bowl with the softened butter and garlic powder.
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.
- Calories: 610.23kcal
- Fat: 29.70g
- Saturated Fat: 8.61g
- Trans Fat: 0.67g
- Monounsaturated Fat: 16.05g
- Polyunsaturated Fat: 3.08g
- Carbohydrates: 50.76g
- Fiber: 3.80g
- Sugar: 5.29g
- Protein: 34.40g
- Cholesterol: 132.37mg
- Sodium: 793.50mg
- Calcium: 80.68mg
- Potassium: 671.30mg
- Iron: 2.59mg
- Vitamin A: 77.53µg
- Vitamin C: 21.25mg
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