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. Wipe mushrooms clean with a damp paper towel (do not soak). Remove stems. Use a spoon to gently scrape out the dark gills. 2. Brush mushrooms on both sides with olive oil. Sprinkle inside with salt and black pepper. 3. Crumble the feta cheese into a bowl. 4. Shred the mozzarella cheese. Add mozzarella to the bowl, reserving a small portion for topping. 5. Add ricotta cheese. 6. Peel and finely mince the garlic, then add it to the mixture. 7. Mix everything until well combined. 8. Place bacon in a pan over medium heat. Cook until lightly crispy but still flexible. Remove and place on paper towel to drain excess fat. 9. Finely chop parsley or chives. Set aside for serving. 10. Preheat the grill to medium heat. Lightly oil the grates. 11. Place mushrooms cap-side down. Grill for 4–5 minutes until they begin to soften. 12. Turn mushrooms cap-side up. Spoon the cheese mixture evenly into each mushroom. Sprinkle remaining mozzarella on top. 13. Place bacon slices or break into pieces and arrange on top. 14. Cook for 6–8 minutes with closed grill lid. until cheese is melted and mushrooms are tender. 15. Remove from grill. Sprinkle with chopped herbs. Serve hot. TIP: Oven Method Preheat oven to 400°F (200°C). Place mushrooms on a baking sheet. Bake empty mushrooms 5–7 minutes, then remove excess liquid. Add filling and bacon. Bake 12–15 minutes until cheese melts. Optional: broil 1–2 minutes for a golden top.