Instructions:

1. Wash & pat dry:
• 8 Roma tomatoes
2. Start your charcoal at least 30 minutes prior to grilling.
3. Pierce the center of the tomato with your metal skewer, sliding it to the center of the skewer.
4. Depending on the size of your skewers you can fit 3-4 tomatoes on each skewer. Make sure you leave room on each end of the skewer to handle without burning yourself. This also insures the tomatoes are resting on the hottest part of your grill.
5. In a small saucepan cook over medium heat until melted and combined:
• 2 TBS butter, unsalted
• 1 tsp lemon juice
• ¹/₈ tsp saffron , ground
6. Grill tomatoes for 10-12 minutes, turning occasionally and basting with butter-lemon mix.
7. The tomatoes are done with the skin is browned and starting to peel off. Remove from heat when the tomatoes appear to be sagging, like they will fall off the skewer.
8. Remove tomatoes from skewers by grabbing it and sliding it down the skewer with:
• 1 lavash bread
9. Give tomatoes another brush of the butter-lemon mix.
10. Cover with more bread to keep warm until you are done grilling.
11. Serve hot.