3 lb lamb, cubed
1/2 cup pineapple juice
Juice of 1 lemon
1/4 cup vegetable oil
1 tsp salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp dry mustard
Pinch of oregano
1 med onion, chopped
1 bell pepper, chopped
1 clove garlic, minced

Combine all ingredients and marinate overnight.  Stir several times.  Drain.  Thread onto skewers
(alternating meat with vegetable chunks if desired).  Grill over charcoal for 20-30 minutes.