Marinate your chicken in the yoghurt, spices and lemon juice for a minimum of twenty minutes
When you're ready to start skewering the chicken, heat up a griddle pan until it's very hot. Once hot, place your kebabs on and let look, turning every so often. This should take 15 - 20 minutes. Then set aside to rest.
Serve with the salad vegetable, using the lettuce leaf to hold cubes of meat rather than having a pitta. Serve with a dollop of yoghurt and a sprinkle of chilli flakes.