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. CREPES. In a mixing bowl, whisk together the flour, eggs, water, milk, avocado oil, salt, and 1 tablespoon of sugar until smooth. Let the batter rest for about 15-20 minutes for a better texture. 2. Heat a non-stick pan over medium heat. Lightly grease it with a little oil.Pour a small amount of batter (about 1/4 cup) into the pan and swirl to coat evenly. Cook for about 1-2 minutes on each side until lightly golden. Repeat until all the batter is used. 3. FILLING. In a bowl, combine farmer cheese or ricotta, 2 tablespoons of sugar, vanilla extract. Mix well until smooth. 4. Spread a spoonful of the filling on each crepe and roll or fold them like a book, an envelope, a tube, or however you prefer. Fry the crepes with filling on both sides in butter. Serve warm, with a dusting of powdered sugar or a drizzle of honey or fruit syrup, if you like.