Combine shallots, garlic, soy sauce, red pepper, coriander, ginger, vinegar and oil in large, deep bowl. Add lamb cubes. Mix until lamb is thoroughly coated with spices. Cover and refrigerate at least 3 hours or up to 12 hours. Thread lamb cubes on 12 wooden or metal skewers. Grill over hot coals until brown on outside but pink in center, 4 to 6 minutes on each side serve with Peanut or Satay Sauce. Makes 12 kebabs.