Soak the wooden skewers in warm water for 10 minutes. Cut the chicken into small cubes. Grate the lime and squeeze the juice into a bowl. Add the yogurt and tikka paste. Add the Quorn and thread onto the skewers.

Cook on a preheated ridged griddled pan, drizzle with a little olive.

Fill the pita breads with some shreeded lettuce and tomato, top with the Quorn kebabs.