Marinated Shish Kebabs with Blue Cheese Butter

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 2 servings


  • 2 tablespoons cooking oil
  • 4 small onions, peeled and halved horizontally
  • 1 lb. beef sirloin, cut in 3/4&rdquo; cubes
  • 2 whole small tomatoes, cored and cut in thirds (wedges)
  • 8 whole mushroom caps
  • 1 medium green pepper, seeded and cut in eighths
  • 2 cups salad oil
  • 1/4 c. &nbsp;lemon juice
  • 2 cloves garlic, minced
  • Blue Cheese Butter:

  • 1 c. &nbsp;blue cheese, crumbled
  • 1 c. &nbsp;butter, softened
  • 1 tbsp. fresh lemon zest


  • In a skillet, heat oil. Saut&eacute; onion halves flat side down until golden brown. Alternate on skewers equal amounts of onions, beef, tomatoes, mushrooms and green pepper.
  • To prepare the marinade, combine salad oil, lemon juice and minced garlic. Pour over skewers in a long, shallow non-metal container. Cover and refrigerate 6 hours or overnight.
  • To prepare the Blue Cheese Butter, add the crumbled blue cheese to creamed butter. Stir in lemon zest. Do not over-blend. Refrigerate until needed. When ready to serve, grill kebabs over hot coals or beneath broiler, 10 to 15 minutes. Remove and serve with Blue Cheese Butter.