Mix all ingredients for the chicken skewers together, in a bowl and let them macerate in the fridge for a minimum of 2 hours (best would be overnight), so that the flavours will blend and the meat will become tender.
Stick 3 chicken dices on each skewer, and don’t forget to put a piece of spring onion between them.
Grill the skewers (on each side) in a hot cast iron pan, for about 6-8 minutes in total.
Chop thinly the parsley, cherry tomatoes and spring onions and mix them with the pomegranate seeds.
Boil the bulgur in salted water for 10 minutes. Drain it well and mix it with the other ingredients.
Squeeze a lime on top of everything and add 2 tbs of olive oil, then sea salt and mix everything well.