Saffron Yogurt–Marinated Shish Kebab

Bloom the saffron by dissolving it in a small amount of boiling water; set aside for 5 minutes to release its color and aroma.

In a large bowl, whisk together the yogurt, grated onion, lemon juice, bloomed saffron, and black pepper until smooth.

Add the meat cubes to the marinade and toss until evenly coated. Cover and refrigerate for 10–12 hours to tenderize and flavor the meat.

Prepare the vegetables: peel the onions and cut the bell peppers into large, even pieces to ensure uniform grilling.

Thread the marinated meat onto skewers, alternating with bell peppers, tomatoes, and onions.

Preheat the grill to medium heat. Grill the skewers, turning occasionally, until the meat is golden, juicy, and cooked through, with light charring on the vegetables.

Transfer the kebabs to a platter, season lightly with salt, and dot with small pieces of butter so it melts over the hot kebabs.

Serve immediately with warm flatbread.