Kebabs have been cooked over open flames for centuries, from ancient Persian markets to bustling Middle Eastern streets, where skewered meat was prized for its simplicity and flavor. This chicken and mushroom version keeps that tradition alive while adding a modern, lighter touch—bringing together history, fire, and everyday ingredients in one dish.

Ingredients:

• salt	to taste
• olive oil	3 tablespoons
• lemon juice	2 tablespoons
• Black pepper	to taste
• Paprika	1 teaspoon
• garlic	2 cloves
• plain yogurt	1/2 cup
• mushrooms	10–12 medium
• dried oregano or thyme	1 teaspoon
• chicken breast or thighs	1 1/2 lb (700 g)
• skewers	6–8

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: