Cut the chicken into cubes of your desired size.

Add the onion, garlic, red bell pepper, yogurt, and oil to a food processor and blend until finely combined.

Add the mixture to the chicken, then season with salt, pepper, turmeric, pul biber, and generously brewed saffron. Mix well until all the chicken pieces are evenly coated.

Marinate the chicken in the refrigerator for 2–4 hours.

Preheat the oven to 190°C (374°F) with both the top and bottom heating elements on for about 15 minutes.

Thread the marinated chicken pieces and tomatoes onto wooden skewers.Place the skewers in the oven and cook for 40–50 minutes.

Position the baking tray slightly below the middle rack, closer to the bottom of the oven.

Halfway through cooking, turn the chicken skewers over and brush them generously with a mixture of melted butter and saffron.