Cut chicken into 2-inch cubes.

Place chicken in a large shallow container and mix in onions, half the saffron water, yogurt, olive oil, garlic, salt and pepper.

Coat all pieces of chicken completely with marinade.

Cover and marinate at least 6 hours and up to 2 days in the refrigerator.

Start your charcoal at least 30 minutes prior to grilling.

Slide chicken breast 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.

In a small saucepan add butter, lemon juice and the other half of saffron water. Cook this over medium heat until melted and combined.

Grill kabobs for 8-15 minutes, turning occasionally and basting with butter-lemon mix.

The chicken is done when the juice running out is no longer pink.

Remove from heat and remove meat from skewers by grabbing it and sliding it down the skewer with one sheet of lavash bread.

Place chicken on a serving plate and cover with another sheet of lavash bread to keep the chicken warm.