FOR THE CHICKEN SKEWERS
Cut chicken lengthwise into 12 to 16 strips.
Place chicken in a resealable bag and set aside.
In a mixing bowl, combine olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; whisk until well incorporated.
Pour the marinade over chicken and seal the bag.
Refrigerate for 2 hours, or overnight.
Remove chicken from bag and discard marinade.
Thread chicken onto wooden skewers.
Heat the grill to a medium heat.
Brush grilling surface with vegetable oil.
Place skewers on the grill, directly over heat.
Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.
In the meantime, prepare the Taratur Sauce.
Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.
Place cucumbers and minced garlic in a bowl.
Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.
Stir in the yogurt and ground walnuts.
Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.
Chill before serving it in an individual, cup-sized bowl OR drizzle some of it over the chicken skewers as I have done here.
Add chopped fresh parsley.