Step 1Mix turmeric, olive oil, lemon juice and oregano in a shallow bowl. Add chicken strips, stir to coat, cover and leave to marinate in fridge for at least 1 hour, or overnight.
Step 2Once marinated, thread chicken onto 8 skewers. Thread cherry tomatoes and onion alternately onto 4 separate skewers. Spray all with olive oil.
Step3 Preheat a barbecue hotplate or grill pan to high. Cook the chicken skewers, brushing with the marinade and turning once, until tinged golden at edges and cooked through. Cook vegetable skewers for a few minutes, until onion is caramelised and tomatoes start to blister.
Step 4Combine salad ingredients in a large bowl. Mix yoghurt with hoummos in a small bowl.
Step 5Serve chicken and vegetable kebabs with beetroot salad, warmed wraps and yoghurt hoummos on the side.