4 skinless chicken breast fillets, each cut into 8 pieces
salt and pepper
pitta breads, warmed
Mix together the yogurt, lemon rind and juice, mint and olive oil. Add the chicken pieces and stir well to coat.
Thread the chicken on to 4 skewers and place on a foil-lined grill pan. Cook under a preheated hot grill for about 10 minutes, turning occasionally, or until the chicken is cooked and slightly charred at the edges. Slide the chicken off the skewers and serve in warm pitta breads with slices of cucumber and radish.