This one recipe yields both a middle-eastern beef shish-kabob seitan AND a pastrami seitan (see instructions on how to finalize). It is completely up to you if you want to make it just be kabobs, just the pastrami, or both. The taste is there to serve both needs and depending on how you slice or finalize it, it will become two different and unique mock meats. In the notes, I also included the recipe for the traditional crispy Serbian cornbread, because this goes with it like you won't believe.
This is a typical Serbian homemade sausage aka domaća kobasica. It resembles pepperoni a bit, but is milder, has more onions and isn’t as oily. It’s similar to Polish kielbasa, Slovenian kobasa, Turkish soujouk, and Greek loukaniko. It’s nothing like Italian sausages. It’s dry and firm, and meant to go on a grill or be pan-fried, not eaten raw. This way, they soften a bit on the inside and crisp up on the outside. In Serbia, the sausages are most often paired with fried eggs (recipe also included in the notes!), egg scrambles with feta, with baked beans, and they are a must during any decent grilling event. Southern parts of the country make them spicier, and northern milder. This recipe is right down the middle.