Lamb Kabobs

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1 lemon, juiced and zested

1/2 cup red wine, alcohol cooked off

1 minced onion

1 clove minced garlic

1 tablespoon chopped mint

1 tablespoon chopped rosemary

1 teaspoon salt

1 teaspoon black pepper

2 pounds lamb loin, cut into 1 1/2-inch cubes

12 porcini mushrooms cut into 1 1/2-inch cubes

12 peeled red pearl onions

2 yellow peppers cut into 1 1/2-inch cubes

12 cherry tomatoes