4 skinless chicken breast fillets, each cut into strips
4 pitta breads, warmed and split open
salt and pepper
In a large bowl mix together the olive oil, wine, oregano, lemon rind and juice and garlic. Season with salt and pepper, add the chicken, mix well and leave to marinate for 15 minutes.
Thread the chicken on to skewers and place on a foil-lined grill pan. Cook under a preheated hot grill for 8–10 minutes, turning occasionally, until the chicken is cooked and beginning to char at the edges.
Slide the chicken off the skewers into the warm pitta bread and add some shredded cabbage, chopped cucumber, chopped tomato and a dash of chilli sauce.