Heat the stock in a pan, stir in the bulgur wheat and simmer gently for 30 minutes. Cut a cross into each tomato, drop into boiling water for a few seconds, then refresh in cold water, skin, halve, deseed and chop the flesh. Wash the pepper, cut into quarters, remove the seeds and all the white inner ribs and chop.
Cut the chili peppers open lengthwise, deseed and dice finely. Peel and finely dice the onion. Wash, trim and dice the courgette. Mix the parsley, lemon juice, olive oil, salt, pepper and vegetables into the bulgur wheat. Leave to stand for 20 minutes and season again with salt and pepper before serving.
Soak the wooden skewers in cold water.
For the kebabs, wash the meat, dab dry and cut into bite-sized pieces. Mix the oil, vinegar, lemon juice, mustard, salt and pepper and add to the meat. Mix well. Preheat the grill. Thread the pieces of meat onto the skewers and grill for about 6 minutes. (If you wish, small, halved aubergines can be grilled at the same time. )
Serve the tabbouleh in bowls with the lamb kebabs (and grilled mini-aubergines).