Ingredients (Serves 4)

• 2 lbs chicken breast or thighs (boneless, skinless, cut into large cubes)
• 1 cup plain yogurt
• 1 medium onion (grated or finely chopped)
• 2 tablespoons lemon juice
• 3 tablespoons olive oil or melted butter
• 30 saffron threads (soaked in 3 tablespoons hot water or overnight ice-cube infusion)
• Salt & black pepper, to taste

• Place saffron threads in hot water (or on an ice cube overnight).
• Let steep until deep golden-red.

• In a large bowl, combine yogurt, onion, lemon juice, olive oil (or butter), salt, and pepper.
• Add the saffron liquid and stir well.

• Add chicken pieces to the marinade, coating thoroughly.
• Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.

• Thread the marinated chicken onto skewers.
• Grill over medium-high heat (charcoal or gas) for 12–15 minutes, turning occasionally until golden with light char marks and fully cooked inside.
• Baste occasionally with melted butter or oil for extra juiciness.

• Serve hot with saffron rice (chelow), grilled tomatoes, onions, and fresh herbs.
• Garnish with a sprinkle of sumac or a squeeze of lemon juice.