Summer Lamb Kabobs

Ingredients

• 5 pounds boneless lamb shoulder , cut into 1 inch pieces
• 6 tablespoons Dijon mustard
• 4 tablespoons white wine vinegar
• 4 tablespoons olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons chopped fresh rosemary
• 0.5 teaspoons crumbled dried sage
• 4 cloves garlic , chopped
• 4 greens bell peppers , cut into large chunks
• 1 package whole fresh mushrooms , 10 ounce
• 1 can pineapple chunks , 16 ounce
• 1 pint cherry tomatoes
• 4 onions , quartered
• 1 jar maraschino cherries , 10 ounce
• 0.33 cups melted butter or margarine

Instructions

1. 1

   Place lamb in a large bowl.

2. 2

   In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.

3. 3

   Preheat outdoor grill for direct heat.

4. 4

   Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.

5. 5

   In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.

6. 6

   Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.