Shawarma Sauce

For the yogurt sauce:

• 1 small container plain yogurt 170g (8 oz)
• 2 tablespoon labneh or, omit labneh and replace plain yogurt with Greek yogurt
• 2 garlic cloves, crushed
• 1 teaspoon white vinegar
• squeeze lemon juice
• salt to taste
• pinch black pepper

For the tahini sauce:

• 1/2 cup Tahini
• 1/2-1 lemon or lime squeezed
• 2-3 tablespoon room temperature water
• 1/2 teaspoon salt, or to taste