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.

   BROTH 1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half. 2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using). 3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours. 4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs. 5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth. SOUP 6. Carrots: peel, wash and slice. 7. Add carrots and thyme to homemade chicken broth, and bring to a boil. 8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes). 9. Taste and season with salt and pepper as needed. 10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.