Shish Kabob A La Holly Recipe

Name: Shish Kabob A La Holly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Shish Kabob A La Holly falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shish Kabob A La Holly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions