Georgian Lamb Kebabs with Cucumber Pepper Relish

My grill gets used quite a few times every week come spring and summer and I wouldn't have it any other way. I do probably need to get a larger grill at some point though with the amount of food I cook. Maybe next year :)
With bell peppers in season, I knew it was time to start making salads with it. They add such a nice, citrusy-bright flavor. Plus, when they're in peak season, you can get some super juicy ones that make the salad even better.

I paired a pepper & cucumber salad with some Georgian spiced lamb kababs. The warmly spiced lamb went well with dill-cilantro dressing in the salad. If you want, you can add another cooling element by drizzling some tahini yogurt on top on the kababs (which we ended up doing, but it didn't get pictured).

Recipe adapted from Dinner: Changing the Game, Melissa Clark
Makes 4 servings

Ingredients:
1 lb leg of lamb, boneless, and cut into 2" cubes
2 garlic cloves, minced
1 tsp cinnamon
1/4 tsp all spice
1 (scant) tsp sea salt
1/2 tsp cayenne peper
1 tsp paprika
1/4 tsp ground black pepper
2 tbsp olive oil

Relish:
1 cucumber, diced
1 red/yellow/orange pepper, seeded and diced
1 bunch dill, coarse stems removed and rest finely chopped
1/3 bunch cilantro, coarse stems removed and rest finely chopped
1 jalapeno, finely chopped
1 garlic clove, finely chopped
1 tsp sea salt
 2 tbsp olive oil
1 tbsp white wine vinegar

Procedure:
In a medium bowl, toss lamb with garlic, cinnamon, all spice, sea salt, cayenne, paprika, black pepper and salt. Make sure to rub each lamb cube well with the spice mix. Let marinate for 2-24 hours. I let rest overnight. Preheat your grill. Meanwhile, thread lamb onto 4-5 metal skewers. Grill on medium heat for 4-5 minutes on each side.  While the lamb is grilling, make the salad by tossing everything listed under relish till the hers and salt and dressing is distributed well.
Serve the lamb with relish/salad on the side.