Soy cutlet shashlik
The dish is easy to prepare without unnecessary complications. Before reading this recipe, many believed vegetarians deprive themselves of many things, including juicy and aromatic grilled shashlik. Of course, the taste of the finished dish is slightly different from what everyone is used to, but only slightly. Soy shashlik is prepared with onion, plenty of spices, and a marinade, resulting in a fragrant and nicely browned dish.
1. Place the soy cutlets into a pot. Heat water in a kettle, pour boiling water over the cutlets, add bay leaf, allspice, and cumin. Cover with a lid and let sit for 20–40 minutes.
2. After the allotted time, drain all the water. Peel and wash the onion, slice it into thin rings. Peel and finely chop the garlic.
3. In a container, arrange the soy cutlets in a single layer as the bottom layer. Sprinkle with turmeric and khmeli-suneli. Place a layer of onion and garlic on top. Then add another layer of soy cutlets, sprinkle again with spices, add the remaining vegetables, pour soy sauce and olive oil over the top.
4. Close the container tightly, shake it, and let it marinate in the refrigerator for 20 minutes.
5. Place the cutlets with vegetables onto a grill and cook over charcoal on both sides until a golden-brown crust forms. Serve the shashlik hot. The finished dish is ready to be served.
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