1 Place bulgur wheat in a bowl and pour over 1 cup of boiling water. Leave wheat to soak for 5 minutes, or until softened.
2 Combine mince, bulgur wheat, the five spice and the lemon zest in a large mixing bowl. Dampen your hands and form the mixture into 24 meatballs. Next thread three of the meatballs onto each skewer, alternating with cherry tomatoes and capsicums.
3 Preheat a barbecue hotplate or chargrill pan to medium-high heat. Cook kebabs, turning often, for 8–10 minutes, or until the meat is evenly browned and cooked through.
4 Meanwhile, place the parsley, peppers and the lemon juice in a food processer with 1 tablespoon of olive oil and ¹/³ cup water. Blitz to form a chunky consistency. Serve kebabs on a bed of rocket with pita breads and Peppadew sauce. Garnish the skewers with fresh rosemary.