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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