Middle Eastern Lamb Kebab with Tzatziki, Coconut Chocolate Chip Cookies & Strawberry Margarita

450 g lamb neck fillet, cubed
200 g tzatziki
100 g mixed leaf salad
3 tablespoon lemon juice
3 tablespoon fresh coriander chopped
2 tablespoon harissa paste
1 red onion, small, peeled and cut into wedges
1 yellow pepper, deseeded and cut into chunks

Mix the lamb, harissa and lemon juice together and leave to marinate for at least 30 minutes.

Thread the meat onto metal or pre - soaked wooden skewers, alternating with the wedges of red onion and yellow pepper.

Barbeque over hot coals until cooked to preference.

Serve on a bed of salad with a dollop of tzatziki on the side and sprinkle with chopped coriander.

3/4 cup all purpose flour / maida
1 1/2 cup chocolate chips
1/4 teaspoon baking soda
1 pinch salt
1/3 cup butter
2/3 cup castor sugar
2 eggs
1 teaspoon vanilla essence
1/3 cup yogurt
1/2 cup shredded coconut

Preheat the oven to 350 * C.

Lightly grease two baking sheets or line with butter paper.

Sieve flour, baking soda and salt together ( sieve twice ).

In a bowl, combine the flour, baking soda and salt. Set aside.

Beat the butter in a large bowl until creamy, with an electric mixer at medium - high speed and add the castor sugar, eggs and vanilla essence and beat until creamy.

Add the flour mixture alternately with the yogurt, beating until just blended.

Stir in the coconut and then the chocolate chips, and mix till both are evenly distributed throughout the batter.

Drop the batter with a heaped measuring tablespoon onto the preheated baking sheets, spacing the drops about 5 cm apart.

Bake for about 10 minutes just until set, but still fairly soft when lightly pressed with a finger.

Alternate the baking sheets on the racks and from front to back once during baking.

With a wide spatula, transfer the cookies immediately to wire racks to cool completely.

Store in an airtight container.

50 g golden castor sugar
3 tablespoon water
175 g strawberries
3 tablespoon lime juice
3 tablespoon tequila
3 tablespoon Cointreau
Crushed ice

Put the castor sugar and 3 tablespoon water into a small pan. bring just to the boil over a low heat, stirring until the sugar has dissolved. Leave to cool.

Meanwhile, hull and slice the strawberries, then puree in a blender until smooth. Press the puree through a sieve into a jug.

Pour the lime juice in through a strainer, then stir in the cooled syrup, the tequila and Cointreau.

Almost fill four cocktail glasses with crushed ice and top with the margarita mix.