Soak eight wooden skewers in cold water for at least 30 minutes. Alternatively, use metal skewers. Preheat a grill - or the barbecue - to a moderate heat.
Thread alternate pieces of chicken and capsicum onto the skewers, pushing the ingredients close together so that they will stay juicy. Brush with oil.
Grill the brochettes for 7–8 minutes on each side until the chicken is cooked through. Sprinkle with lemon juice.
Meanwhile, warm the pita breads, either under the grill or in a toaster. Spread the soft cheese on the lettuce leaves.
To serve, split the pitas open and insert the lettuce and tomato slices. Season the brochettes, then slip the chicken and capsicum into the pita pockets. Garnish with sprigs of fresh parsley.
• For a spicy alternative, use 300 g cubed chicken breast and 2 sliced spicy sausages. Serve in hunks of baguette, spread with mustard and filled with tomato slices. • Leftover pita breads can be toasted and broken into pieces to be used in a salad instead of croûtons.