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Cut your onion into small chunks and place it in a food processor. Process the onion until it's fully puréed — it should have a liquid consistency.
Grab a large bowl, put a strainer on top, and pour the onion juice over it to separate the pulp from the juice.
To the strained juice, add the salt, pepper, dried oregano, garlic powder, Greek yogurt, lemon juice, and diluted saffron. Give the marinate a good mix.
Cut the chicken into equal-sized chunks.
Add the chicken to the marinade, mixing to ensure everything is coated. Then cover and let the meat marinate for 6 hours to overnight.
Once marinated, skewer your chicken and grill them on a charcoal grill. If you don’t have one, you can always use a cast iron, small table-top gas grill, or even air fry them. Cook them over high heat for about 4-6 minutes per side or until the chicken is done (internal temperature should be 165°F).
Top it up with some sumac spice and fresh herbs. Then serve it with more grilled veggies, rice, or any base of choice. Enjoy!