Serves 4-6.


  • 1 kg chicken mince
  • 7.5 ml (1½ tsp) Moroccan spice
  • 2.5 ml (½ tsp) paprika
  • a handful of fresh coriander, chopped
  • salt and ground black pepper
  • 60 ml (4 Tbsp) canola oil
  • 180 ml (¾ cup) NutriDay Double Cream Plain Yoghurt
  • a third of a cucumber, thinly sliced
  • 15 ml (1 Tbsp) chopped fresh mint
  • 10 ml (2 tsp) freshly squeezed lemon juice

To serve:

  • 4-6 pita breads, warmed
  • 125 ml (½ cup) hummus
  • 1 cup shredded lettuce
  • 2 small tomatoes, thinly sliced
  • 1 small red onion, thinly sliced


  1. Place the chicken mince in a large bowl and add the Moroccan spice, paprika, fresh coriander and half a teaspoon (2.5 ml) salt. Season to taste with pepper.
  2. Mix together well and roll into small round meatballs.
  3. Heat the oil in a large frying pan and cook the meatballs, in batches, over a medium heat, until crisp and golden.
  4. Meanwhile, combine the yoghurt, cucumber, mint and lemon juice in a bowl. Season to taste with salt and black pepper.
  5. Split open the warm pita breads and spread the inside of each one with hummus. Add the chicken meatballs and top with lettuce, tomato, red onion and the cucumber/yoghurt sauce.
  6. Tips: You can use wraps instead of pita breads. For a tropical twist, try adding fresh pineapple and feta cheese.