For the Chicken and Marinade
- 1 pound chicken tenderloins or breasts, cut into 1.5-inch pieces
- 4 tablespoons plain or Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon garlic, finely grated or pressed (about 4 cloves)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
For the Lemon Garlic Yogurt Sauce
- 1 cup full-fat Greek or plain yogurt
- 3/4 teaspoon garlic, finely grated or pressed (about 1 clove)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon tahini or an extra tablespoon of olive oil
- 1 tablespoon water (add more as needed to thin the sauce)
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
For Cooking and Serving
- 2 tablespoons olive oil, divided
- 1 teaspoon chopped fresh parsley or a mix of parsley and mint
Lemon wedges, for garnish
Extra virgin olive oil, for drizzling
Lebanese flatbread or pita, for serving