Joojeh Kabab

Method

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1. 1Squeeze the grated onion through a cloth or sieve and collect the juice; discard the pulp. The juice flavors the chicken without leaving bits that burn.
2. 2Whisk the onion juice with the yogurt, lemon juice, two-thirds of the saffron water, olive oil, salt and pepper. Add the chicken and toss well.
3. 3Cover and refrigerate for at least 4 hours, ideally overnight.
4. 4Thread the chicken onto skewers, leaving a little space between pieces; put the tomatoes and peppers on separate skewers. Soak wooden skewers in water for 30 minutes first.
5. 5Melt the butter and mix it with the remaining saffron water and a few drops of lemon juice.
6. 6Grill over hot coals for 10-12 minutes, turning often and brushing with the saffron butter. In the oven, broil at 230 °C on the top rack for 15-18 minutes, turning and basting halfway.
7. 7The chicken is done when the edges are lightly charred and the inside is white with clear juices. Serve with the grilled tomatoes, chelow or flatbread, and a sprinkle of sumac.