This dish will take you all the way to Greece with its lovely mix of Mediterranean flavours and smells. Cumin, yoghurt, lemon juice, parsley and mint are wonderful Mediterranean ingredients that make for lovely fresh summer time dishes. Since this dish contains a lot of spices and lemon juice it’s not necessary to add salt or sugar. Thus this is a perfect dish for anyone who wants to cut down on salt or sugar.



  • 4 chicken breasts cubed
  • 1 tablespoon olive oil
  • 4 tablespoons lemon juice
  • 1 garlic clove crushed
  • 1 tablespoons dried oregano

Yoghurt drizzle

  • 1 cup double thick plain yoghurt
  • Handful of mint leaves chopped
  • 1 teaspoon cumin powder
  • 2 tablespoons Lemon juice
  • Pepper


  • 4 tomatoes chopped
  • ½ cucumber chopped
  • 2 bunches flat leaf parsley chopped finely
  • 1 bunch mint leaves finely chopped
  • 1 large onion finely chopped
  • 1 cup cooked bulgur wheat
  • 4 tablespoons lemon juice
  • Pepper
  • 1 tablespoon olive oil


  • 2 cups of self-rising flour
  • ¾ cup of double thick yoghurt
  • 2 teaspoons Cumin seeds


Toss the chicken breasts in the oil, lemon juice and spices and fry in a pan until browned. Alternatively chicken can be placed on skewers and braaied.

For the yoghurt drizzle mix all the ingredients together until combined.

The Tabbouleh can be made in a food processor or sliced by hand. Try to chop the ingredient up as finely as possible. Toss together.

Lastly, for the flatbread combine all the ingredients until a firm dough is formed. The dough should be moist but you should be able to roll it out. Add more yoghurt or a bit of warm water if it’s too dry. Divide the dough into small balls. On a floured surface roll your ball out until as thin as possible. Heat up a pan and add a tiny bit of oil. Once the pan is really hot place your flatbread on the pan. Cook for about 2 minutes on each side.

Nutritiously delicious!