Joojeh Kabob

Let 1/4tsp of the ground saffron brew with hot water, cover the top and allow it to sit for 5 minutes

Combine the yoghurt, saffron water, olive oil, zest and juice of the lemon, lime juice, grated garlic cloves, salt and pepper

Remove excess tendons and fat from the chicken before slicing into small pieces and setting into bowls

Add the chopped onion and the saffron marinade to the bowls, rub in, cover and leave to marinate overnight in the fridge

Slide the chicken onto skewers and cook on a low, steady heat, turning constantly. Remove from the heat when the thickest part of the chicken reaches 165ºF/74ºC and serve with rice and your choice of vegetables