• Cube the meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper.
• Dice the pepper and onion.
• Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.
• Grill for about 10-15 minutes, turning every couple minutes to ensure even cooking. The chicken is cooked when the internal temperature reaches 160-165°F (70-75°C). Typically, the chicken is done cooking when it feels firm to the touch, if you don't have a thermometer on hand.
• For oven cooking, place the skewers on a baking tray in a preheated oven at 400°F (200°C) for about 15 minutes, then place under the broiler for another minute to brown a bit.

For the tabbouleh:

• Boil the bulgur in salted water, drain, and rinse with cold water.
• Peel and finely dice the cucumber. Cut the tomato into quarters, remove the seeds, and finely dice. Finley chop the parsley and mint.
• Put together the cucumber, tomato, bulgur, mint, and parsley, and mix with the lemon juice and olive oil. Season with salt, and pepper.
• Serve the warm skewers over the warm or refrigerated tabbouleh.