Grilled Salmon Kebabs with Kale Tabbouleh

Name: Grilled Salmon Kebabs with Kale Tabbouleh
Ingredients: 1 cup bulgur; 1 large bunch kale (about 10 ounces), leaves shredded; 1 cup halved cherry or grape tomatoes; 2 scallions, thinly sliced; 1/2 cup roughly chopped fresh mint; 2 lemons (1 1/2 juiced, 1/2 cut into wedges); 6 teaspoons extra-virgin olive oil, plus more for the grill; Kosher salt and freshly ground black pepper; 1 tablespoon ground cumin; 1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks; 3/4 cup nonfat Greek yogurt; 1 Persian cucumber, grated