Dan, Tamsin and I went on the Cooking With Archaeologists podcast to chat about digital archaeology, research in Qatar and the Arabian Gulf and life in the field. It was lovely to speak to Colin and we contributed our super secret recipes for kebabs & a bonus recipe for baba ganoush:
Lamb Shish Kebab
Onions finely diced
Aleppo pepper or Urfa Biber (smoked Turkish pepper)
Ground black pepper
A few drops of lemon juice
Marinade for at least 6 hours and then put onto skewers
Light a BBQ with good lump-wood charcoal and let it get good and hot
Place the aubergines in the hot coals and let them burn until blackened and cooked through.
Scoop out the roasted aubergine, mash with a fork and add a crushed garlic clove, olive oil and salt.
Skewer up your lamb and cook over hot coals until it is just a little pink. Serve with flat bread and garlic labneh (or Greek yogurt)