Mix everything together for the marinade and coat the chicken.
Cover the bowl with cling film and leave in the fridge for at least two hours.
Skewer 4 cubes of chicken on each skewer.
Preheat oven to 220 C, 425F, Gas 8 Soak the bulgur in plenty of warm water for 10-15 minutes. When it is nice and swollen put it into a sieve to drain.
Meanwhile, heat the red wine vinegar and pour over the raisins so they soak up some flavour. Toss the cauliflower in the cumin and season with salt. Roast the cauliflower for 8-10 minutes. You want it to have a bite and develop a nice colour.
Mix all of the ingredients for the dressing, taste and season as required.
Chop the herbs and pistachios. Mix with the drained bulgur and roasted cauliflower. Drain the raisins and toss them in, along with the pomegranate seeds. Mix in the dressing and season to taste.
Heat a griddle pan and when it reaches smoking point, place the skewers on the pan. Once they start to colour, turn them over. Ensure they are fully cooked before serving with the bulgur salad.