Grind saffron finely in a mortar and pour 8 tablespoons of boiling water over it, cover with a lid and let it infuse for 10 minutes. Set aside 4 tablespoons.

Meanwhile, melt the butter over low heat in a small saucepan.

Then mix it with the remaining 4 tablespoon of saffron essence. We need this to coat the minced meat during frying.

Peel onions, wash, and grate finely on a grater or grind finely in a blender.

Squeeze the juice of grated onions and add onions to minced chicken together with 4 tbsp saffron essence, salt, and pepper.

Start kneading (it’s best to put on gloves) until everything is well mixed and a smooth batter is formed.

Cover with plastic wrap and place in the fridge for 30 minutes to allow the meat to infuse the flavors.

Brush the bottom of a non-stick pan with oil and place the mince mixture in the pan.

Using the palm of your hand, spread it evenly over the pan make sure it is the same thickness all over the pan.

Place the pan on the stove and fry until the liquid is absorbed.

Once the chicken kebab is done, cut lengthwise into slices with a knife.

Squeeze the lemon and add to the butter saffron essence. Coat the ground meat with the essence to prevent it from getting dry and give it a pretty color.

Turn the cut stripes and fry them on the other side until cooked.

Brush this side with the butter-saffron essence as well.