Cook the bulgur wheat according to pack instructions. Drain well, rinsing under cold water and then put in a large bowl. Stir in the remaining ingredients, reserving 1 tbsp of the mint for the dip.
To prepare the kebabs, soak the wooden skewers for at least 30 minutes in cold water. Mix the olive oil with the garlic and then thread the vegetables onto the skewers in the style of a rainbow. Brush the garlicky oil all over the vegetables, then cook under a pre-heated grill for 12-15 minutes, turning regularly until charred on the outside and tender.
Meanwhile, arrange the bulgur salad on a large platter. Combine the reserved mint with the ingredients for the dip, and spoon into a serving bowl. Place the cooked kebabs on top of the salad, then drizzle over some of the harissa dressing.