summer lamb kabobs

Ingredients

• Servings: 20
• 5 pounds boneless lamb shoulder, cut into 1 inch pieces
• 6 tablespoons dijon mustard
• 4 tablespoons white vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon crumbled dried sage
• 4 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

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 8 hrs 32 mins


• place lamb in a large bowl.
• 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.
• 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.