2# lamb, cut into 1” cubes
3 T Dijon mustard
2 T white wine vinegar
2 T olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
2 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine
In gallon baggie, add mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Add lamb, and mix to coat meat. Seal, and refrigerate overnight.
Preheat outdoor grill for direct heat.
Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.