Mix one chicken stock cube with 100 ml hot water. Add the juice of a lemon. Mix in seasoning according to taste e.g. Herbs, cayenne pepper, paprika etc Cut skinless chicken breast/fillet into small cubes and fry in a saucepan with some frilight until sealed. Add the liquid mixture and simmer until the liquid has evaporated and the chicken is cooked. Place in a toasted Pitta with salad of your choice. PP value depends on where you get ingredients from. I used large pitta from Tesco (6pp) fresh chicken fillets from Tesco (6pp) I also added 15ml garlic mayo for 1pp. 13pp total for a massive delicious Friday night kebab! I had mine with lettuce, tomato and onion. I have made a low point garlic sauce in the past- mix vlf yoghurt with lemon juice and fresh garlic.