Description

• 4 pounds boneless, skinless chicken-breast cutlets
• 3/4 teaspoon saffron
• Kosher salt and freshly ground pepper
• 3 tablespoons fresh lime juice
• 1 teaspoon grated orange zest, plus 3 tablespoons fresh juice
• 3 sweet onions, such as Vidalia, 1 halved and thinly sliced, 2 cut into thick wedges
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 6 Roma tomatoes, halved
• Lavash or pita bread, sumac, quartered radishes, and fresh mint, for serving
• Spicy Herb Sauce, for serving

• Step 1

  Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.

• Step 2

  Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.