• 500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)

Lemon garlic marinade:

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

Lemon garlic yogurt sauce:

• 1 cup Greek or plain yogurt
• 3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)
• 1 tbsp+ water
• 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

Cooking & serving:

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

Instructions: