Marinated Shish Kebabs with Blue Cheese Butter
Main Ingredient: Beef
Yield: 2 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Serving
- 2
Ingredients
- 2 tablespoons cooking oil
- 4 small onions, peeled and halved horizontally
- 1 lb. beef sirloin, cut in 3/4” 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. lemon juice
- 2 cloves garlic, minced
BLUE CHEESE BUTTER:
- 1 c. Salemville® blue cheese, crumbled
- 1 c. butter, softened
- 1 tbsp. fresh lemon zest
Directions
- In a skillet, heat oil. Sauté 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.
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