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Spaghettini with Kabobs

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Ingredients: My favorite dinner at the Steak Out is Beef Kabobs served with beans and baked potato. I've given it an Italian flair.
3 lbs of rump roast (can be adapted to 1-1/2 lbs boneless swordfish)
Salt and Pepper
1 large red bell pepper, cut into 1-inch pcs
1 large yellow bell pepper, cut into 1-inch pcs
1/4 cup olive oil
1/2 cup chopped shallots
2 TBSP butter or margarine
1/2 cup dry white vermouth or wine
2 cups (1 pint) half-and-half
1 (1 lb) pkg of Spaghettini cooked as directed on pkg; drained.
1/4 cup chopped fresh chives
Directions:
  1. Season portions lightly with salt and pepper.
  2. Alternately skewer meat with red and yellow peppers on skewers. (If using wooden skewers, soak in water 30 min before assembling kabobs.)
  3. Brush with oil; prepare grill.
  4. In Dutch oven, over medium heat, cook shallots in butter until tender.
  5. Bring to a boil; boil 3 minutes.
  6. Add half-and-half; slowly bring to boil.
  7. Simmer 5 minutes; set aside.
  8. Grill meat and peppers until; fish will flake easily when done.
  9. Heat sauce; add cooked spaghettini and chives; heat through.
  10. Serve hot cooked spaghettini mixture onto serving plates.
  11. Top each portion with meat and peppers.
  12. Refrigerate leftovers.
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