Instructions: In a large bowl, combine meat, onion, egg, yogurt, salt and pepper. Knead with hands for 15 minutes to form a paste that will adhere well to the skewer.

Cover and let age another 15 minutes at room temperature. Using damp hands, divide mixture into 20 lumps about the size of an orange. Roll each into a sausage shape and mold firmly on skewer. Melt butter in small saucepan and add dissolved saffron and a pinch of
salt. Start charcoal fire. When coals are evenly burning with white ash around each coal and the grill is very hot, arrange brochettes on grill 3 inches away from the coals; 2 seconds later, turn brochettes gently to prevent meat from falling off.

Grill brochettes 3 to 5 minutes on each side; avoid overcooking. The meat should be seared on the outside, juicy and tender on the inside. After cooking, remove from the barbecue and baste with melted butter and saffron sauce. Slide the meat off the skewer using a piece of bread. Arrange on a serving platter, sprinkle lime juice and cover brochettes with pieces of flat bread to keep them warm. Serve immediately with fresh herbs, scallions, salad

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