Step 1

Look for medium- grind bulgur (labeled “#2”), which is roughly the size of mustard seeds. Avoid coarsely ground bulgur; it will not cook through in time. If you can't find baharat, you can substitute ½ teaspoon paprika, ¼ teaspoon pepper, ⅛ teaspoon ground cumin, and pinch ground cloves. Serve with warmed pitas or naans, if desired. This recipe can be easily doubled.

Step 2

Combine bulgur, boiling water, ¾ teaspoon baharat, and ¼ teaspoon salt in large bowl. Cover tightly with plastic wrap and let sit while preparing kebabs.

Step 3

Combine yogurt, lemon zest, 2 tablespoons lemon juice, 1 tablespoon oil, garlic, remaining ¼ teaspoon baharat, and remaining ¼ teaspoon salt in bowl. Transfer ¼ cup yogurt mixture to medium bowl, add chicken, and toss to coat; let marinate for at least 15 minutes or up to 1 hour. Stir ¼ cup mint and ¼ cup parsley into remaining yogurt mixture and season with salt and pepper to taste; set aside for serving.

Step 4

Thread bell pepper and onion evenly onto 3 skewers; lightly spray with oil spray. Arrange kebabs in air-fryer basket, parallel to each other and spaced evenly apart. Place basket into air fryer, set temperature to 375 degrees, and cook for 5 minutes.

Step 5

Meanwhile, thread chicken evenly onto remaining 2 skewers. Arrange chicken kebabs on top of vegetable kebabs, perpendicular to bottom layer. Return basket to air fryer and cook until chicken is lightly browned and registers 160 degrees, 15 to 20 minutes, flipping and rotating chicken kebabs halfway through cooking. Transfer chicken kebabs to plate, tent with aluminum foil, and let rest while finishing salad.

Step 6

Transfer vegetable kebabs to cutting board. When cool enough to handle, slide vegetables off skewers and chop coarse. Add vegetables, pistachios, remaining 2 tablespoons lemon juice, remaining 1 tablespoon oil, remaining ¼ cup mint, and remaining ¼ cup parsley to bulgur and toss to combine. Season with salt and pepper to taste. Serve chicken kebabs and salad with yogurt sauce.