Cut the turkey into long thin strips. Pull all but the top leaves off the rosemary sprigs (chop a few to add to the marinade, save the rest).
Thread the turkey on to the tough woody stems of the rosemary. Place in a shallow, non-metallic bowl and sprinkle with the lemon zest. Mix the lemon juice, honey, garlic and oil and pour half over the turkey. Leave to marinate for 15 minutes (or longer if you have time).
Meanwhile, make the Middle Eastern salad. Mix the cherry tomatoes, spring onions, herbs and cucumber in a salad bowl. Toast the flatbreads under a hot grill for 1-2 minutes, until golden, then cool until crisp. Break into pieces and toss through the salad with the remaining honey and lemon dressing just before serving.
Grill the turkey under a hot grill or on the barbecue for 5-6 minutes, turning once, until cooked through with no pink showing, and golden. Serve the warm skewers, sprinkled with a little more zest, and the salad.
For more delicious and nutritious ideas, see Healthy recipes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.