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In a large shallow dish combine lemon juice, parsley, oil, garlic, ½ teaspoon of the salt and black pepper. Add chicken, turning to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.
Meanwhile, to prepare the pilaf: Cut 1 cup of the tomatoes in half. In a small saucepan combine halved tomatoes, the water, barley, basil and ¼ teaspoon of the salt. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until barley is tender and water is absorbed.
To prepare the sauce: Press cucumber through a sieve to remove as much liquid as possible. In a small serving bowl combine cucumber, yogurt, dill and remaining ¼ teaspoon salt. If desired, top with additional cucumber and dill.
Drain chicken, discarding marinade. On eight 14-inch skewers thread chicken, remaining 1 cup whole tomatoes, the zucchini, sweet peppers and onion, leaving ¼ inch between pieces.
Grill chicken skewers, covered, over medium 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning once. (See Tip)
Transfer pilaf to a serving bowl and, if desired, top with additional basil. Serve chicken skewers with pilaf, sauce and lemon wedges.