Summer On Your Plate

Colorful Shashlik Pot

Colorful Shashlik Pot

It finally got colder and it occasionally rained. This is much more likely November weather and nature had suffered from draught long enough. Who did not needed some rain? Me! I loved to skip the fall on wet roads I had with my bike on the way to work the other morning. No, I didn’t break anything, but my knee got hurt quite a bit and my doctor is worried about my shoulder. Hopefully it will get better soon…

So I am couching for 1 1/2 weeks now and my knee swell down enough to stand in the kitchen for a while and cook again. I can’t move my left arm properly though. However, it is strong enough to hold the things I am cutting.

The “meat” in this pot are soya medallions (TVP) which I had in the pantry. If you have TVP in other shapes, use this. If you like it less hot, try sweet smoked paprika powder instead of the hot one.

I hope you have fun cooking and you enjoy this meal!



5.0 from 4 reviews
Colorful Shashlik Pot
Gang/Type: Main Dish
Ergibt/Yield: 2 - 3 Servings
For the soya strips:
For the shashlik pot:
  • 2 - 3 hands full noodles
  • 2 tbsp oil
  • soya strips (as mentioned above)
  • 1 tbsp soy sauce
  • 1 big red onion
  • 2 cloves garlic
  • 3 tbsp tomato paste
  • 1 - 2 tbsp hot smoked paprika powder
  • 1 - 2 cups cooking water from the noodles
  • 3 bell peppers, red, yellow and green
  • 1 tsp maple syrup
  • salt
  • pepper
  1. Cook the soya medallions in broth and soy sauce for about 10 Minutes, drain and rinse cold. Press out excess water (at last between a kitchen towel) and cut into strips. While the medallions are cooking, cut the onion into strips and cube the bell peppers.

  2. Cook the noodles in salty water until firm to the bite. Meanwhile fry the medallions in hot oil until brown. Give them some time to get rid of excess water. Deglaze with soy sauce and add onion, garlic, tomato paste and paprika powder. Sauté for 1 - 2 minutes then add 1 - 2 cups of cooking water from the noodles. Add the bell pepper cubes and let simmer for 10 minutes. Season to taste with maple syrup, salt and pepper and fold in the noodles.
Instead of noodles also try potatoes or serve the shashlik with rice.


  1. Lana
    Sunday August 11th, 2019 / 04:09 PM

    Ich habe mildes Paprika pulver gekommen, war auch wirklich lecker 🙂

    • Rina
      Sunday August 11th, 2019 / 04:13 PM

      Liebe Lana,
      freut mich, dass es dir geschmeckt hat! Vielen Dank für dein Feedback.
      Liebe Grüße

  2. Silke
    Thursday April 11th, 2019 / 06:27 PM

    Einfach, schnell und super lecker.

    • Rina
      Thursday April 11th, 2019 / 06:28 PM

      Liebe Silke,
      vielen Dank für deine Bewertung!
      Liebe Grüße

  3. Petra Janke
    Monday November 26th, 2018 / 05:20 PM

    Super lecker! Wie immer 🙂

    • Rina
      Monday November 26th, 2018 / 05:21 PM

      Dankeschön :-*

  4. Eva K.
    Friday November 23rd, 2018 / 12:31 PM

    Liebe Ria!
    ich wünsche dir alles Gute und vollkommene Genesung – und ich liebe natürlich deine Rezepte 🙂
    herzliche Grüße aus OÖ

    • Rina
      Friday November 23rd, 2018 / 12:43 PM

      Liebe Eva,
      vielen Dank und liebe Grüße zurück!

  5. Markus
    Friday November 23rd, 2018 / 09:58 AM

    Die Idee für gestern Abend. Wie immer von Rina – ein super Rezept.
    Hat so gut geschmeckt, daß es demnächst wieder auf die Karte kommt.
    Gute Besserung für die ganze “linke Seite”.

    • Rina
      Friday November 23rd, 2018 / 10:01 AM

      Lieber Markus,
      toll, dass du es schon ausprobiert hast und es dir geschmeckt hat.
      Vielen Dank für deine Genesungswünsche!
      Liebe Grüße

  6. Friday November 23rd, 2018 / 08:55 AM

    Ich wünsche dir gute Besserung! Ich drück die Daumen, dass bald alles wieder gut ist!
    Liebe Grüße

    • Rina
      Friday November 23rd, 2018 / 09:02 AM

      Das ist lieb von dir. Danke!

  7. Sebastian
    Thursday November 22nd, 2018 / 07:36 PM

    Gute Besserung! Und danke für das tolle Rezept 🙂

    • Rina
      Thursday November 22nd, 2018 / 09:11 PM

      Lieben Dank! 🙂

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