Chicken:

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

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

Lemon garlic yogurt sauce:

• 1 cup Greek or plain yogurt
• 3/4 tsp garlic, finely grated or crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini or extra 1 tbsp olive oil
• 1 tbsp+ water
• 1 tsp cooking salt

Cooking & serving:

• 2 tbsp olive oil
• 1 tsp parsley, roughly chopped
• Lemon wedges and extra virgin olive oil, for garnish
• Lebanese bread for sauce mopping