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Serves 2-3. Can easily be doubled/tripled.

Ingredients

For the marinade:
1/2 teaspoon saffron soaked in 2 tablespoons hot water
1 medium onion, peeled and thinly sliced
1 clove garlic, peeled, and minced (optional)
1 tablespoon zest of orange
1/2 cup yogurt
1/8 cup fresh lime juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1.5 pounds boneless chicken, pounded into an even thickness and cut into 1 1/2 inch pieces

For the baste:
1/2 teaspoon saffron soaked in 1 tablespoon hot water
Juice of 1/2 lime
1 Tbsp butter, melted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To accompany:
2 small-med tomatoes, halved
1 small white or red onion, quartered

The night before, marinade the chicken:

Step 1
In a large bowl, combine chicken and 2 tablespoons of cooled saffron water. Toss to coat, cover, and refrigerate for 1-2 hours. The chicken will infuse with the saffron color and flavor.

Step 2
In a medium bowl, combine the rest of the marinate ingredients (onion, garlic if using, orange zest, yogurt, lime juice, olive oil, salt, and pepper). Mix well with a fork. After the chicken has been marinating in the saffron water for 1-2 hours, add the yogurt-based marinade to the chicken and toss well. Cover and marinate for at least 8 hours, preferably overnight. Turn the chicken twice during this period.

Day of:

Remove chicken from marinade shaking off excess marinade. Thread chicken onto skewers (should be 2-4, depending on skewer size), folding over pieces of chicken as necessary. Use onions and tomatoes to cap off the ends of the skewers. Flat skewers are better because the food will not spin around as it cooks.

Mix all basting sauce ingredients together.

Heat a grill to med-high heat. Paint the skewers with the basting mixture. Grill 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.

Serve with Persian-style basmati rice or Zereshk Polo, lavash, and, if desired, yogurt sauce.