Lebanese Lemon Garlic Chicken - Al Aseel copycat

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Ingredients

500g/ 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1))
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))
1 cup Greek or plain yogurt (, full fat essential here!)
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))
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))

As published by RecipeTin Eats.

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