1. Rinse scallops under cold water. Pat very dry with paper towels (this is important for good browning). Remove the small side muscle if attached. 2. Use thin or regular bacon (not thick-cut). Cut each slice in half. 3. Peel and finely mince the garlic. In a bowl, combine olive oil, lemon juice, garlic, paprika, salt, and black pepper. Mix well. 4. Add scallops to the bowl. Gently coat them with the seasoning. 5. Wrap each scallop with a piece of bacon. Thread onto skewers, securing the bacon in place. Do not pack too tightly—leave a little space between pieces. 7. Grill Method: - Heat grill to medium-high or high heat. - Lightly oil the grates. - Place skewers on the grill. - Cook for about 5 to 6 minutes total, turning every 1 to 2 minutes. Scallops should become opaque and lightly golden. Bacon should be cooked and slightly crisp. Oven Method: - Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). - Place skewers on a rack or lined baking sheet. - Bake for 10 to 12 minutes, turning once. - For better browning, finish under broiler for 1 to 2 minutes. Butter Garlic Sauce butter – 4 tablespoons garlic – 2 cloves lemon juice – 1 tablespoon salt – to taste black pepper – to taste fresh parsley – 2 tablespoons 1. Melt butter over low heat. 2. Peel and finely mince garlic, then add to butter. 3. Cook for about 30 to 60 seconds until fragrant. 4. Add lemon juice, salt, and pepper. 5. Finely chop parsley and stir in. SERVING IDEAS: - Serve with lemon wedges. - Pair with rice, risotto, or light pasta. - Add grilled vegetables such as asparagus or zucchini. - Drizzle with butter garlic sauce just before serving.

   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.