Lamb Kabobs with Lemon Pepper Marinade

• 1/2 pounds boneless lamb (leg or shoulder) cut into 1.5 inch cubes
• 24 1.4 inch chunks (each) of bell pepper, onion and pineapple
• 1/2 cup prepared Italian salad dressing
• 2 tablespoon Dijon-style mustard,
• 2 teaspoons Excalibur Lemon Garlic Marinade
• 2 teaspoons garlic salt.

Alternately thread lamb, bell pepper, onion and pineapple onto 12-inch wooden skewers. Mix together salad dressing, mustard, marinade and garlic salt. Brush sauce on lamb kabobs. Broil for 3 to 5 minutes. Turn and brush with sauce. Broil additional 3 to 5 minutes to desired degree of doneness.