500 g chicken tenderloin (or breast), cut into 4 cm squares

For the lemon garlic marinade:

4 tbsp Greek or plain yogurt

3 tbsp lemon juice

1 tbsp garlic, finely grated or crushed

1 tbsp olive oil

1 tsp cooking salt / kosher salt

For the lemon garlic yogurt sauce:

1 cup Greek or plain yogurt (full fat)

¾ tsp garlic, finely grated or crushed

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp tahini (or 1 extra tbsp olive oil)

1 tbsp+ water (to loosen consistency)

1 tsp cooking salt / kosher salt

For cooking and serving:

2 tbsp olive oil

1 tsp parsley, roughly chopped (or mix of mint and parsley)

Lemon wedges and extra virgin olive oil, for garnish

Lebanese bread, for serving