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July 7, 2019

Southeast Asian American Lamb Skewers with Spicy Cucumber Relish


Recipe Provided By
Andrea Slonecker
Prep Time

-- min

Cook Time

-- min

Total Time

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6 to 8

Southeast Asian American Lamb Skewers with Spicy Cucumber Relish on bamboo board


Southeast Asian American Lamb Skewers

  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons peeled and minced fresh ginger
  • 1 tablespoon finely minced garlic
  • 2 pounds boneless leg of American Lamb, cut into 1-inch cubes 

Spicy Cucumber Relish

  • 1 English cucumber
  • 2 to 4 red Thai chiles or jalapeños, thinly sliced
  • 1 large shallot, halved lengthwise and thinly sliced crosswise
  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt 


  • Roasted peanuts
  • Cilantro leaves


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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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