Shark and Vegetable Kebabs

Ingredients

• 30 ml (2 tbsp) commercial tomato pesto
• 15 ml (1 tbsp) Dijon mustard
• 45 ml (3 tbsp) freshly squeezed lemon juice
• 125 ml (1/2 cup) olive oil
• 550 g (1 1/4 lb) shark, in 2.5 cm (1 in) cubes
• 8 wooden skewers, soaked in water for 30 minutes
• 1 orange pepper, in 3.8 cm (11/2 in) squares
• 1 yellow pepper, in 3.8 cm (11/2 in) squares
• 1 red onion, in 3.8 cm (11/2 in) squares
• 16 cremini mushrooms
• 8 cherry tomatoes
• Salt and freshly ground pepper, to taste