Summer Lamb Kabobs

Ingredients

• 5 pounds boneless lamb shoulder, cut into 1 inch pieces
• 6 tablespoons Dijon mustard
• 4 tablespoons white wine 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