Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of seitan cubes with 1 large thinly sliced onion, 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of black pepper, 1 teaspoon of salt, and 2 cloves of minced garlic in a large bowl, then marinate for at least 2 hours in the refrigerator.

2. 2

   Prepare 1 large red bell pepper cut into 1-inch squares, 1 large green bell pepper cut into 1-inch squares, 2 medium tomatoes quartered, and 1 medium onion cut into 1-inch squares, ensuring all vegetables are ready for skewering.

3. 3

   Thread the marinated seitan pieces alternately with the prepared 1-inch bell pepper squares, quartered tomatoes, and 1-inch onion squares onto metal skewers, distributing the ingredients evenly.

4. 4

   Prepare a charcoal grill by arranging charcoal and heating it until the coals are ash-gray and hot, creating a medium-high heat cooking surface.

5. 5

   Brush the grill grates lightly with 1 tablespoon of vegetable oil to prevent sticking, then place the skewers onto the hot grill.

6. 6

   Grill the seitan shashlik for 15 to 20 minutes, turning occasionally to ensure all sides are evenly cooked and charred, until the seitan is firm and the vegetables are tender-crisp.

7. 7

   Remove the grilled shashlik from the heat and let them rest for 5 minutes before serving immediately.