We start by placing the bulgur in a bowl, covered with water, for about 30 minutes, to soak.
In the meantime in a hot pot stir to sauté the onion, until caramelized. Pour in the olive oil, tomatoes, 1/2 cup of water, garlic and simmer for about 5-6 minutes.
Then we add the rice and stir to sauté, until it absorbs the liquids. Pour in the remaining 4 1/2 cups of water, salt to taste and boil on medium heat, for about 10-12 minutes, until the rice is tender and the liquids have absorbed. Remove the pot from the heat, sprinkle with 1 teaspoon of the “bukovo” and stir.
Drain the bulgur and place it in a mixing bowl. Add the chopped meat, mint, remaining “bukovo”, salt and knead to combine.
Take pieces of the chopped meat mixture and oval shape them around the skewers. Brush them with olive oil.
Preheat grill pan and when hot grill the kebabs for about 8-10 minutes. While grilling don’t forget to brown evenly all sides.
To assemble the dish, put onto a platter the precooked rice, add on top the “souvlaki”, sprinkle with the pistachios and garnish with parsley leaves.
We may also accompany them with grilled vegetables.