summer lamb kabobs

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Summer Lamb Kabobs

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

Ingredients

  • 5 pounds boneless lamb shoulder, cut into 1 inch pieces
  • 6 tablespoons dijon mustard
  • 4 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chopped fresh rosemary
  • ½ 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
  • ⅓ cup melted butter or margarine

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