Jujeh Kabob

1 1/2 lbs chicken breast filets, cut into 2″ pieces
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
1/2 teaspoon prepared saffron
salt, black pepper

Mix all the ingredients together and let marinate in the refrigerator overnight. Approximately 20 minutes before serving, put the meat on skewers and cook over red hot charcoal until the chicken begins to brown.

Serve with lemon wedges for added tang, grilled tomato halves, and Iranian bread (or, heated flour tortillas).

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