1 - Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.
2 - In large microwave-safe bowl, combine bulgur and 1 3/4 cups water. Microwave on high 10 minutes or until bulgur is tender and water is absorbed, stirring once.
3 - In medium bowl, toss chicken with chili powder, 1 teaspoon oil, and 1/4 teaspoon each of salt and freshly ground black pepper; until well coated. Threaded chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.
4 - Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.
5 - Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 teaspoon, peel and squeeze 3 tablespoons juice. Add crushed garlic, parsley, 1/4 teaspoon each salt and freshly ground black pepper, and the remaining teaspoon oil. Stir well.
6 - Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.
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