1. Rinse chicken under cold water and pat dry with paper towels. Cut into evenly sized cubes (about 1–1½ inch pieces). 2. Wipe mushrooms clean with a damp paper towel. Trim stems if needed. 3. In a bowl, add yogurt and olive oil. Peel and finely mince the garlic, then add it. Add lemon juice, paprika, salt, pepper, and oregano. Mix until smooth. 4. Add chicken pieces to the marinade. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours). 5. If using wooden skewers, soak them in water for 20–30 minutes. 6. Thread chicken and mushrooms alternately onto skewers. 7. Heat grill to medium-high. Lightly oil the grates. 8. Place kebabs on the grill. Cook for 10–15 minutes, turning occasionally, until chicken is fully cooked and slightly charred. 9. Remove from grill and let rest for a few minutes before serving. TIPS: - For the marinade, you can use kefir or buttermilk as a substitute for yogurt. - Use chicken thighs for juicier kebabs. - Don’t overcrowd skewers—leave a little space for even cooking. - Let kebabs rest before serving for better flavor. OVEN METHOD: - Preheat oven to 425°F (220°C). - Place skewers on a baking rack over a tray (or directly on a lined baking sheet). - Bake for 20–25 minutes, turning halfway through. - For a grilled effect, broil for 2–3 minutes at the end.

   1. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender.

2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange.

3. Finely chop 1/2 onion.

4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside.

5. SALAD.

Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside.

6. Rinse scallops.

7. Cut radicchio into "like your prefer" slices.

8. Lightly toast the pine nuts.

9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes.

10. Drain the water from the bowl with onion.

11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.