CHICKEN SKEWERS WITH CUCUMBER-GARLIC YOGURT SAUCE

4		skinless, boneless chicken breast halves
4  tablespoons		olive oil
1  tablespoon		white vinegar
2  tablespoons		lemon juice
5		garlic cloves,s minced
1/4  teaspoon		dried thyme
1/4  teaspoon		Italian Seasoning
1		cucumber, finely diced
1/2  teaspoon		salt
8  ounces		non-fat plain yogurt
2  tablespoons		fresh chopped mint

Tip: For nutritional information on all the ingredients in CHICKEN SKEWERS WITH CUCUMBER-GARLIC YOGURT SAUCE just click on each ingredient name. Then adjust the serving size for any CHICKEN SKEWERS WITH CUCUMBER-GARLIC YOGURT SAUCE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.
Serve.
Serving size equals 1 chicken breast