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 , 10 ounce
• 1 , 16 ounce
• 1 pint cherry tomatoes
• 4 onions , quartered
• 1 , 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.

Nutrition per serving