Surf 'n' Turf Kebabs with Cilantro-Lime Sauce

Ingredients

• 2 tablespoons dijon mustard 
• 0.5 cup cooking sherry dry
• 1 pound eggplant cut into sixteen 1 1/2-inch cubes
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh grated
• 4  garlic cloves pressed
• 48 inch long green onion bottoms 
• 6 tablespoons honey 
• 1.5 pounds leg of lamb boneless cut into sixteen 1 1/2-inch cubes
• 0.5 cup juice of lime fresh
• 0.5 cup olive oil 
• 2 large peaches with skin, halved, pitted, each half cut into 4 wedges
• 8  plum tomatoes halved
• 1 large bell pepper red seeded cut into 16 squares
• 1 teaspoon pepper dried red crushed
• 6 tablespoons soya sauce 
• 1.5 pounds equal sizes of swordfish cut into sixteen 1 1/2-inch cubes
• 0.5 cup butter unsalted chilled cut into 8 slices (1 stick)
• 3 small zucchini trimmed cut into sixteen 1/2-inch-thick rounds

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• grill
• skewers

Directions

1. Whisk all ingredients in medium bowl to blend.
2. Place fish and lamb in separate medium glass or stainless steel bowls.
3. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
4. Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
5. Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)
6. Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat).
7. Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb.
8. Transfer kebabs to platter.
9. Bring marinade in saucepan to boil. Reduce heat to medium-low.
10. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper.
11. Serve sauce with kebabs.