Summer Lamb Kabobs

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup butter melted
• 1 pint cherry tomatoes 
• 6 tablespoons dijon mustard 
• 0.5 teaspoon sage dried crumbled
• 0.5 teaspoon rosemary fresh chopped
• 4 cloves garlic chopped
• 4  bell peppers green cut into large chunks
• 5 pounds lamb shoulder boneless cut into 1 inch pieces
• 10 ounce maraschino cherries drained
• 10 ounce mushrooms fresh whole
• 4 tablespoons olive oil 
• 4  onions quartered
• 16 ounce pineapple chunks with juice reserved drained canned
• 0.5 teaspoon salt 
• 4 tablespoons citrus champagne vinegar 

Equipment

• bowl
• grill
• skewers

Directions

1. Place lamb in a large bowl.
2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic.
3. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
4. Preheat outdoor grill for direct heat.
5. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
6. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
7. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.