Persian Kabobs

1 tsp ground saffron dissolved in 2 T hot water (can get saffron cheap at trader joes)
1 C fresh lime juice
2 T olive oil
2 large onion, peeled and thinly sliced
2 cloves garlic, peeled and cruhed
2 T zest of orange
2 T yogurt
2 tsp salt
2tsp black pepper
3 lbs boneless chicken cut into 1 1/2 inch pieces
5 medium tomatoes, halved (plus other desired vegetables)

BASTE
juice of 1 lime
1/4 c butter, melted
1/2 tsp salt
1/2 tsp pepper
1/2 above saffron water

2 limes cut in half
parsley springs
2 12 oz packages of lavash bread
6 skewers

1. In a large bowl, combine half the saffron water, lime juice, olive oil, onions, garlic, orange, yogurt, salt and pepper. Beat well with fork. Add the chicken and toss well with marinade. Cover and marinade for at least 8 hrs and up to 2 days in the fridge. Turn chicken over during this time.

2. Add the juice of 1 lime, remaining saffron water, salt and pepper to the melted butter. Mix well and set aside.

3. Start bed of charcoal or preheat oven broiler. Skewer the tomatoes and spear the chicken.

4. Pain the tomatoes, chicken with the basting mixture. Grill 8-15 min of until done. Turn often and baste.

7. Serve on lavash bread. Garnish with lime juice and parsley

Courtesy of Jin Shin Kwak