Shashlik

Marinated pork skewers from the grill

INGREDIENTI

• 1 kg pork shoulder
• 4 large onions
• 2-3 garlic cloves, crushed
• 2 Tbsp vinegar (30% proof)
• 2 tsp finely ground salt
• 1 tsp freshly ground black pepper
• 1 tsp caster sugar

METODO

1. Cut. Cut the pork into cubes of about 4–5 cm. Slice the onions into rings.
2. Marinate. Put the meat in a bowl with the onions, garlic, vinegar, salt, pepper and sugar. Squeeze and mix everything well with your hands so the onions release their juice. Cover and leave in the fridge for at least a few hours, ideally overnight.
3. Skewer. Thread the meat onto skewers, with a few onion rings between the pieces if you like.
4. Grill. Grill over hot embers for about 15–20 minutes, turning often, until the meat is browned outside and cooked through.

Avanti e indietro

At the exchange, the shashlik was served for Midsummer Eve, topped with spring onion.

Tratto dallo scambio giovanile "Back and Forth" (20-30 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.