做法
- 在碗中混合羊肉丁、羊脂、洋葱块和拍碎的蒜。加盐、胡椒、葛缕子粉和油。彻底拌匀。腌30分钟。
- 穿签:肉、脂、洋葱、肉、脂、洋葱交替。脂是关键——烤时它会自润肉。
- 点燃炭火——蒙古标准用木炭。把炭烧成深红炽热、无明火。
- 把肉串架在炭上,每面烤3分钟,翻两次。脂会渗出滴在炭上引起短暂火焰;肉应有焦斑。
- 总烤时约10到12分钟。羊肉外层深焦,中央略粉。
- 把串滑到木板上。配薄饼或皮塔饼包食,生洋葱圈、莳萝和柠檬角。各自用饼或手把肉从签上取下。
Common questions
Can 蒙古烤羊肉串 be made ahead?
蒙古烤羊肉串 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 蒙古烤羊肉串 spicy?
蒙古烤羊肉串 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古烤羊肉串 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古烤羊肉串 to make at home?
蒙古烤羊肉串 is approachable for a home cook with basic stove skills — total time about 32 minutes, no special technique required.
Can 蒙古烤羊肉串 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古烤羊肉串是蒙古夏季的烧烤传统——乡野野餐、那达慕、草原家族聚会都吃。这道菜反映蒙古游牧根脉:简单食材(羊肉、脂、盐、胡椒)、柴火、户外。现代乌兰巴托餐厅在室内供应,但这道菜与开阔草原最相关。蒙古各地切法略有差异;肩肉最常用。
