Vermont’s pastures were not always sprinkled with dairy cows. In the mid-1800s, the state was all about sheep. Their wool—and waves of immigrants—fueled New England textile mills. Mill from Syria, Lebanon, and Armenia brought their traditional cuisines, which featured lamb, yogurt, and the fresh herbs they grew in small garden plots.
Serve these kebabs with a grilled summer vegetables over rice, accompanied by the yogurt-cumin and Emerald Herb sauces.