Citrus chicken and pineapple kebabs

Mix together the lemon zest and juice, oil, honey, cardamom seeds and chopped coriander in a shallow dish. Season with freshly ground black pepper. Add the chicken and toss to coat well, then cover and leave to marinate in the fridge for 1–2 hours. Soak 12 wooden skewers in cold water for 30 minutes.

To make the pitta crisps, preheat the grill to moderate. Cut each pitta bread across in half, then split into 2 layers. Mix together the oil, garlic and herbs and lightly brush each piece of pitta on both sides with the oil mixture. Place the pitta on the rack in a grill pan (you may need to do this in 2 batches). Grill for 4–5 minutes or until lightly browned and crisp, turning once. Place on a plate and keep warm, or transfer to a wire rack to cool.

Thread the chicken pieces, pineapple chunks and baby plum tomatoes alternately onto the skewers, dividing the ingredients evenly. Grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and tender. Brush the kebabs regularly with the marinade to prevent them from drying out. Serve with the pitta crisps.