To make the tabouleh, place burghul in a bowl. Cover with boiling water. Stand for 15 minutes or until softened. Drain in a sieve, pressing out all the water using the back of a large metal spoon then transfer to a large bowl and cool. Add the remaining ingredients and toss well to combine.
Thread fish pieces onto eight bamboo skewers (see Tip). Place in a shallow ceramic dish in a single layer. Whisk the orange rind, juice, ginger and olive oil in a small jug. Pour over fish skewers. Turn to coat. Cover and refrigerate for 10 minutes, if time permits.
Preheat a barbecue plate on medium-high heat and lightly spray with oil. Remove the skewers from the marinade. Place on barbecue and cook for about 6 minutes or until fish is cooked, turning skewers halfway during cooking time. Transfer to a plate. Cover with foil to keep warm.
Wrap pita bread in foil and place on the barbecue for 5 minutes, to warm through.
Serve skewers with warm bread, tabouleh and salad leaves.

Soak bamboo skewers in cold water for at least 30 minutes before threading with fish to avoid burning when barbecuing.