Persian Grilled Saffron Chicken

INGREDIENTS

• 2 pounds skinless, boneless chicken breasts, cubed

• 1 medium onion, minced 

• 2 cloves garlic, minced

• 1 cup plain yogurt (1% or 2%)

• 3 tbsp extra virgin olive oil

• 1/4 cup freshly squeezed lime juice

• 1 tsp saffron threads dissolved in 2 tbsp of hot water

• Salt and freshly ground black pepper

DIRECTIONS

1. Mix onions, garlic, yogurt, olive oil, lime juice and saffron threads in a bowl and stir well. Season to taste with salt and pepper.

2. Add cubed chicken to mixture and coat chicken pieces well in the marinade. Cover and refrigerate for at least 4 hours or overnight.

3. Thread the chicken pieces onto metal skewers, place the skewers on the hot grill and continue grilling until chicken pieces are cooked through. 

4. Serve with lavash, lime wedges and chopped