4 onions, cut in half and thinly sliced.
Juice of 5 lemons.
4 tbsp olive oil.
1 tsp ground turmeric.
400g Greek yoghurt or labneh, plus extra to serve.
1 tsp crushed sea salt.
Generous pinch of saffron threads.
6 large chicken breasts, cut into chunks.
Tortilla wraps or basmati rice, to serve
Salad, to serve.
Put the onions, lemon juice, olive oil, turmeric, yoghurt and salt in a large bowl and mix well.
Using a pestle and mortar, grind the saffron. Add 3 tbsp boiling water and leave to infuse for 5-10 mins.
Add the chicken to the bowl and coat well in the yoghurt. Add the saffron water and mix well. Cover and leave in the fridge to marinate for at least 1 hour, or preferably overnight.
Preheat the grill to high or the oven to 200c. Remove the chicken from the marinade with a slotted spoon and lay on a lined baking sheet. Grill for 18-20 mins, until slightly charred around the edges. Serve with wraps or rice, salad and yoghurt.
Pan-fry the leftover onion and marinade mixture to serve with chicken.