{"id":10770,"date":"2026-10-08T13:53:02","date_gmt":"2026-10-08T13:53:02","guid":{"rendered":"https:\/\/test.associazionekora.it\/?post_type=kora_recipe&#038;p=10770"},"modified":"2026-10-08T13:53:02","modified_gmt":"2026-10-08T13:53:02","slug":"shashlik","status":"publish","type":"kora_recipe","link":"https:\/\/associazionekora.it\/it\/recipes\/shashlik\/","title":{"rendered":"Shashlik"},"content":{"rendered":"<p><em>Marinated pork skewers from the grill<\/em><\/p>\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li>1 kg pork shoulder<\/li>\n<li>4 large onions<\/li>\n<li>2-3 garlic cloves, crushed<\/li>\n<li>2 Tbsp vinegar (30% proof)<\/li>\n<li>2 tsp finely ground salt<\/li>\n<li>1 tsp freshly ground black pepper<\/li>\n<li>1 tsp caster sugar<\/li>\n<\/ul>\n<h3>METHOD<\/h3>\n<ol>\n<li><strong>Cut.<\/strong> Cut the pork into cubes of about 4\u20135 cm. Slice the onions into rings.<\/li>\n<li><strong>Marinate.<\/strong> 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.<\/li>\n<li><strong>Skewer.<\/strong> Thread the meat onto skewers, with a few onion rings between the pieces if you like.<\/li>\n<li><strong>Grill.<\/strong> Grill over hot embers for about 15\u201320 minutes, turning often, until the meat is browned outside and cooked through.<\/li>\n<\/ol>\n<h3>At Back and Forth<\/h3>\n<p>At the exchange, the shashlik was served for Midsummer Eve, topped with spring onion.<\/p>\n<hr>\n<p style=\"font-size:13px;opacity:0.7\">From the Youth Exchange Back and Forth (20&ndash;30 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Giovent\u00f9.<\/p>","protected":false},"excerpt":{"rendered":"<p>Marinated pork skewers from the grill INGREDIENTS 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 METHOD Cut. Cut the pork into cubes of about 4\u20135 cm. Slice the onions into rings. Marinate. 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