Combine lemon rind and juice, mint, garlic, paprika and pepper. Divide dressing into two small bowls.
In one bowl toss the chicken strips, and marinate for 10–15 minutes.
In a second bowl combine dressing with yogurt, red pepper and spring onions, refrigerate until required.
Thread chicken strips onto skewers. Cook under a pre–heated grill for four minutes each side or until cooked through.
Serve chicken skewers on warm pitta bread with lemon dressing and a crisp green salad.