These kebabs are succulent, though it turns out that they really aren’t more environmentally responsible than beef according to a report from the Environmental Working Group. In fact, they say that lamb production has the highest carbon emissions of any protein source, followed by beef then cheese(!). At least lamb is a great source of iron and zinc, so we did get a robust nutritional boost.
Since lamb is pretty pricey anyway, these Orange-and-Lime-Marinated Lamb Kebabs from Bon Apétit are an occasional treat. I don’t use the chipotle chiles in the marinade, but the lamb is quite flavorful without it. I also use red bell pepper in place of the poblano chiles on the kebabs.
Served with some grilled packaged Naan bread and olive-oiled grilled zucchini spears, plus sliced cukes for the kids, this feels as indulgent as a meal out with little effort at all.
For a cool weather recipe that stretches the meat with the addition of chick peas, when the weather cools try this Vaguely Moroccan Lamb Stew.