Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the mixture and coat well. Place the kabob ingredients in a zip lock bag or large covered bowl and refrigerated for at least 2 hours, and up to 6.
Prepare a grill and over medium indirect heat. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.