Put the bulgar wheat in a bowl, pour enough water over to cover the wheat by 5 cm (2 inches) and leave to soak for 20 minutes. Drain well, then stir in the coriander, mint, parsley, tomatoes, 125 ml (4 fl oz) of the oil, vinegar and salt and pepper.
Meanwhile, in a large bowl combine the rosemary with the remaining oil and some salt and pepper. Add the courgette, pepper, mushrooms and cherry tomatoes to the oil, toss well and marinate for 15 minutes. Thread on to metal skewers.
Cook the kebabs on a hot barbecue for 10—15 minutes, turning halfway through, until all the vegetables are cooked. Serve with the tabbouleh and some tzatziki.