Cut filet mignon into thin layers about 2-inches wide.

Place meat in a large shallow container and mix in with onions, half of saffron liquid, yogurt, olive oil, garlic, salt and pepper.

Coat all pieces of meat completely with marinade.

Cover and marinate at least overnight and up to 2 days in the refrigerator.

Start your charcoal at least 30 minutes prior to grilling.

Slide filet pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.

Add butter and remaining saffron liquid in a small saucepan cook over medium heat until melted.

Grill kabobs for 3-4 minutes each side, for medium-rare, turning occasionally and basting with butter-lemon mix.

Remove skewers from heat and remove meat from skewers by grabbing it and sliding it down with lavash bread.

Place meat on a serving platter and cover with another piece of lavash bread to keep the food warm.