Southeast Asian American Lamb Skewers with Spicy Cucumber Relish

For the Southeast Asian American Lamb Skewers: In a medium bowl, whisk together soy sauce, fish sauce, vinegar, brown sugar, ginger and garlic. Thread American Lamb pieces onto wooden skewers, leaving about one-third of each skewer free to use as a handle. (Don’t leave gaps between the meat pieces, but don’t crowd them together too tightly or the lamb will cook unevenly.) Arrange assembled skewers in a shallow baking dish in a single layer; pour marinade over, turning the skewers to coat the lamb evenly. Cover; marinate in the refrigerator for at least 4 hours and up to 24 hours, turning once about halfway through. 

For the Spicy Cucumber Relish: Halve the cucumber; halve each half again lengthwise. Quarter each piece lengthwise, so you end up with long wedges (like skinny pickle spears). Thinly slice the wedges crosswise into small triangles. In a small bowl, combine cucumber with chiles, shallot, vinegar, sugar and salt. Cover; refrigerate for at least 1 hour and up to 1 day before serving. (Note, the cucumbers will soften a bit if left to marinate for more than a few hours, but are still delicious.) 

Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Lightly oil the grill grate. Remove skewers from the marinade, gently shaking off the excess; arrange them on the hottest part of the grill. Grill, turning once, until nicely charred on the outside but still slightly pink in the center, 3 to 4 minutes per side for medium. Transfer to a serving platter; garnish with peanuts and cilantro leaves. Serve hot or at room temperature with the cucumber relish on the side.