Pop the skewers in a bowl of water to soak (this helps stop them catching and burning when you’re grilling the kebabs).
Peel and grate or crush the garlic. Finely grate the zest from the lemon. Juice it. Mix the garlic, lemon zest and juice together in a bowl. Spoon half out into a separate bowl for the dressing and set aside.
Add 1 tsp dried oregano to the rest of the marinade. Pick the thyme leaves off their stems then add the leaves to the marinade (if the stems are very soft, you can finely chop them with the leaves). Season with a pinch of salt and pepper.
Add the pork strips to the lemon and oregano marinade. Turn to coat. Pop to one side to marinate while you prepare the salad.
While the pork marinates, tip the bulgar wheat into a heatproof bowl. Pour in 150ml boiling water. Cover the bowl with a plate and set aside to soak for 15 mins.
Halve the cucumber and set one half aside (see our tip for what to do with the leftover half). Halve the remaining cucumber half lengthways. Slice it into batons, then chop into dice. Pop into a large bowl. Peel and finely chop the red onion. Add to the bowl with the cucumber.
Slice the base off the lettuce, then separate the leaves, Either tear them into the bowl with the chopped veg, or finely slice them. When the bulgar has soaked for 15 mins and there is no water in the bowl, add it to the veg and toss to mix.
Whisk the reserved garlic, lemon zest and juice with 1 tbsp olive oil and some salt and pepper to make a dressing. Add to the bulgar salad and toss to mix. Set aside so it can soak up the flavours from the dressing.
Heat your grill to high. Halve the pepper, scoop out the seeds and white pith and chop into large chunks. Thread the pork strips and pepper chunks onto the skewers. Grill for 8-10 mins, turning occasionally, till the pork is charred and cooked through. Serve the pork kebabs with the bulgar salad.