Bloom the saffron in a small bowl with hot water until the colour deepens. This step unlocks its aroma and ensures even distribution in the marinade. Move to assembling the base marinade.

Take a large bowl and combine the yoghurt, lemon juice, olive oil, turmeric, salt and pepper. Mix until smooth. Adding the saffron infusion now brings the marinade to its signature golden shade. Proceed to prepare the chicken.

Add the chicken pieces and grated onion to the bowl, turning everything gently so each piece is coated evenly. The onion helps tenderise the chicken naturally. Cover and refrigerate for at least four hours before continuing.

Preheat your grill or barbecue to a medium high heat. A steady temperature avoids scorching while letting the marinade caramelise gently. Move on to threading the skewers.

Thread the marinated chicken onto metal skewers, alternating with bell pepper or onion if using. Pack the pieces closely but avoid overcrowding so the heat circulates properly. Continue to grilling.

Place the skewers on the grill and cook for 12 to 15 minutes, turning regularly. Baste lightly with any leftover marinade during the first half of cooking, then discard the remainder. Transition to final checks.

The chicken should be lightly charred at the edges and succulent inside. Adjust grilling time if the pieces are large. Once cooked, remove from heat and rest briefly. Prepare for serving next.

Arrange the skewers on a warm platter and garnish with fresh lemon wedges. Joojeh Kabab is traditionally served with saffron rice, grilled tomatoes and flatbread. This completes the preparation.