Dice the chicken breasts into 3×3 cm pieces, prepare a yoghurt marinade with chicken seasoning and let it rest in that. After 30-40 minutes, thread the chicken onto the skewers and cook them on the Hibachi.
The yoghurt dressing should be prepared with salt, pepper, some garlic and freshly chopped cilantro.
Pull the cooked chicken off of the skewers and just simply put them into a flatbread/pita along with the dressing. Now all you have to do is to enjoy it!