Chicken

• 500g (1 lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large vein removed

Lemon Garlic Marinade

• 4 tbsp Greek or plain yogurt
• 3 tbsp lemon juice
• 1 tbsp garlic, finely grated or crushed (~4 large cloves)
• 1 tbsp olive oil
• 1 tsp cooking salt/kosher salt (or 1/2 tsp table salt)

Lemon Garlic Yogurt Sauce

• 1 cup full-fat Greek or plain yogurt
• 3/4 tsp garlic, finely grated or crushed (~1 clove)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini (hulled) or extra 1 tbsp olive oil
• 1 tbsp+ water (to adjust consistency)
• 1 tsp cooking salt/kosher salt (or 1/2 tsp table salt)

For Cooking & Serving

• 2 tbsp olive oil (for cooking)
• 1 tsp parsley, roughly chopped (or mix of mint and parsley)
• Lemon wedges and extra virgin olive oil (for garnish)
• Lebanese bread (for sauce mopping, optional)