Marinated Shish Kebabs with Blue Cheese Butter

Number of Servings: 2

Shish Kebabs:
2 tablespoons cooking oil
4 small onions, peeled and halved
1 pound beef sirloin, cut in 3/4 inch cubes
2 whole small tomatoes, cored and cut in thirds
8 whole mushroom caps
1 medium green pepper, cut in eighths
2 cups salad oil
1/4 cup lemon juice
2 cloves garlic, minced

Blue Cheese Butter:
1 cup (5 ounces) crumbled Wisconsin Blue cheese
1 cup (2 sticks) butter, softened
1 tablespoon grated lemon peel

Shish Kebabs: In a skillet, heat oil. Sauté onion halves flat side down until golden brown. Alternately arrange on skewers equal amounts of onions, beef, tomatoes, mushrooms and green pepper.

Place skewers in long, shallow pan. Combine salad oil, lemon juice and minced garlic; pour over skewers. Cover and let stand in refrigerator overnight.

When ready to serve, grill over hot coals or underneath broiler, 10 to 15 minutes, depending on desired doneness. Remove and serve with Blue Cheese butter.

Blue Cheese Butter: Cream butter; blend in Blue cheese and lemon peel with a fork or a wood spoon. Do not over blend. Serve with meat, poultry, seafood and vegetables. Also good spread on grilled breads.

Recipe and photograph provided courtesy of © 2008 Wisconsin Milk Marketing Board, Inc. - used with permission