Jujeh Kabab

Method

1. Crush the 0.1 g of saffron threads to a powder in a mortar with a few grains of salt, then pour over the 1 tbsp of hot water and leave to bloom for 10 minutes until deep orange.
2. In a non-metallic bowl combine the 60 g of grated onion and its juice, the 1 tbsp of lemon juice, the 1 tbsp of yogurt, the 0.5 tsp of salt, the 0.25 tsp of black pepper and half the saffron liquid. Reserve the rest of the saffron liquid for basting.
3. Add the 200 g of cubed chicken thigh and turn it through the marinade so every piece is coated. Cover and refrigerate for at least 4 hours, and up to 24 — overnight gives the best flavour and the most tender meat.