Using a mortar & pestle, grind the saffron threads into a powder. If you don’t have a mortar & pestle just rub saffron threads between fingers to crumble it.
In a small pinch bowl mix saffron powder with 2 tablespoon hot water and mix. Se aside.
In large mixing bowl or zipper freezer bag combine: chopped onions, half of saffron water (1 tablespoon of saffron water), yogurt, avocado oil, minced garlic, sea salt, lemon pepper, and 3 tablespoons of the lemon juice. Mix until combined.
Add the chicken to the marinade in the bowl or freezer bag and stir and turn to coat chicken in marinade.
Cover and refrigerate for at least 3 hours or up to 12 hours.
Remove chicken from the fridge and let come to room temperature.
Preheat outdoor or indoor grill until smoking hot.
Slide chicken pieces onto metal or bamboo skewers, leaving room on both ends of skewer for turning. Set aside.
In a small sauce pan add butter, remaining tablespoon of saffron water, and remaining 2 tablespoons of lemon juice. Cook & stir over medium heat until melted and combined.
Grill chicken kebabs for 8 to 15 minutes, turning occasionally, and using a brush to baste chicken with the lemon saffron butter sauce often. Chicken is done once juice running out is no longer pink.
Remove from grill, slide meat off skewers with tongs or fork and serve.
*All nutritional data are estimates based on the products I used*Yield: 6 kebabs, Serving Size: 1 kebab, Amounts per Serving-