Cook on a dry hot pan for about 30 seconds each side. Spoon some yoghurt onto the bread. Slice the chicken off the skewer and add to the bread. Top with a crispy scallion. Roll up and serve.
Mix together the ingredients for the marinade and stir in the chicken. Marinate in the fridge for at least four hours or overnight. When ready to cook, heat olive oil in a pan and when shimmering ...