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  • Writer's pictureTeddy

Schaschlik Skewers

In the hot weather, the grill is very attractive. Fortunately, there are so many alternatives nowadays that you can also buy spontaneously to light up the grill spontaneously. But if you want to make something yourself, I can only recommend these skewers. The soy medallions that are used for this are just incredibly tender and spicy thanks to the marinade. The marinade is of course not that classic, just because of the yeast extract and the soy sauce, but these give the whole thing a good umami base.

Duration: 30 minutes (+ optional 1 night to marinate)

Difficulty: easy

Makes: about 10 skewers (depending on how many vegetables you eat)


1750g vegetable broth

250g soy medallions (larger TVP Chunks)

Vegetables of your choice

15g soy sauce

10g yeast extract

50g oil

75g water

5g cornstarch

5g salt

10g paprika paste (or tomato paste)

10g paprika powder

2g cayenne pepper

2g garlic granules

5g onion granules

Pinch of marjoram

Some liquid smoke


First, add the soy medallions to the boiling vegetable broth and cook until they are really soft. That can take a moment, but in the meantime the vegetables can be cut. I like the skewers really meaty and therefore I only add some sliced ​​onions. Of course, mushrooms, peppers, tomatoes or zucchini also go well with them.

When the soy medallions are completely soft, pour them through a sieve and let them cool for a moment.

Then the skewers are alternately filled with the soy medallions (it is best to squeeze them out beforehand) and the vegetables. Then quickly mix the remaining ingredients together to make a marinade and brush/turn the skewers with it. The skewers are then ideally allowed to sit in the refrigerator for one night.

The next day you can cook them on the BBQ or simply fry them in a pan.

Guten Appetit!

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