Persian Chicken Kabobs

Using a mortar and pestle, crush a pinch of saffron. Transfer to a bowl and add warm water. Let it soak for 15 to 20 minutes until it has a rich yellow/orange color.

To a bowl, add the cubed chicken along with 2 tablespoons of the saffron water, black pepper, smoked paprika, salt, lemon juice, yoghurt, olive oil, minced garlic, and grated yellow onion. Mix together and if you have the time let it marinade from 30 minutes up to overnight.
After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 5 to 6 pieces onto each skewer.
Also prepare the basting mix by combining melted butter, lemon juice, saffron water, and black pepper. Set aside. As the skewers cook in the oven or on the grill, we will brush this on to give it more flavor and juiciness.

Preheat oven to 450°F. The skewers can be cooked on the BBQ which is preferred for that charred look and taste but if you don't have a grill, you can make it in the oven like me.
Place the skewers on a baking tray and place in the oven to roast for about 20 minutes or until cooked through in the center. Halfway through, baste it with the flavored butter we made. I like to baste it again after 20 minutes where I then turn the oven to broil for a few minutes just to get that charred BBQ look on top. I then baste it again right before serving!
Line a plate with lavash bread. Add the juices from the baking pan on top and place the skewers. Sprinkle with sumac or Aleppo pepper and they're ready to enjoy.