Summer Lamb Kabobs

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 dry sage
4 cloves garlic, chopped
5 pounds boneless lamb meat, cut into 1 inch pieces
4 green bell peppers, cut into large chunks
1 10oz package whole fresh mushrooms
1 16oz can pineapple chunks, drained with the juice reserved
1 pint cherry tomatoes
4 onions quartered
1 10oz jar maraschino cherries, drained & juice reserved
1/3 cup melted butter

-To make the marinade combine the first 8 ingredients together, then add the lamb, mix to coat the meat well, & refrigerate covered overnight
-Preheat the grill to medium high heat
-Add the marinated lamb, fruit, & vegetables to stainless steel or wooden skewers (if using wooden skewers, soak them for at least 15 minutes before using)
-In a small bowl, stir together melted butter & some of the juices from the pineapples & cherries to create a basting sauce
-Place the skewers on preheated grill & cook about 12 minutes, turning and brushing with butter sauce