In a large bowl, mix the chicken pieces with the curry powder, apricot jam, lime zest and juice and coriander. Thread the chicken on to skewers, alternating with the cherry tomatoes and chunks of pepper.
Brush a griddle pan with the oil and place over a medium heat. When hot, add the skewers and cook for 10 minutes, turning every 2-3 minutes, until cooked through. Set aside and keep warm.
Add the pitta breads to the griddle pan and toast for 2 minutes on each side. Serve with the kebabs and bistro salad.