Saffron Chicken or Joojeh Kabab

I guess you can't really call a whole oven roasted chicken a kabab? But this saffron marinade tastes great whether it is on a chicken kabab in Iran or a whole bird (or fish) in my Irish kitchen.
Saffron Chicken or Joojeh Kabab
Marinade for 2 small chickens, 8 kababs or a whole salmon
3 med onions
1 juice of a lemon
1 pinch of saffron
1 Tbs olive oil
1 Tbs salt
1 tsp pepper
My mother-in-law would powder the saffron with sugar, but I'm lazy and have a food processor.
Peal and quarter the onions. Pop into a blender or food processor with the saffron and salt. Blend, stopping to push the onions down from time to time. Add the lemon juice, oil and pepper and blend some more. Marinade the chicken in the fridge for a few hours. *Note if you are using a whole chicken or fish make sure you spread some inside too.
If you made kababs then pop them on the grill and enjoy in no time (or more like 10-12 min). My small Irish chickens cooked covered for 2 1/2 hours at gas mark 9 (500f), but thats because my new oven doesn't get hot. 375f-400f should be fine if your oven is working, but if your chickens are larger then give them more time. The best part about roasting your chicken is that you get eat all the lovely golden juices. We had ours with rice.