Grilled Squash and Lamb with Serrano Chile
Ingredients
- 1 pound trimmed lamb shoulder, cut into 1 1/2-inch pieces
- 2 small summer squash (zucchini and/or yellow squash), cut into 2-inch pieces
- 2 tablespoons Asian fish sauce
- 2 tablespoons distilled white vinegar
- 1/4 cup canola oil
- 1 serrano chile, thinly sliced
- Chopped cilantro, for garnish
- Lime wedges, for serving
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