作法
- 羊肉塊、羊脂、洋蔥塊與蒜碎於碗中混合，加入鹽、胡椒、葛縷子與食用油，徹底拌勻。醃 30 分鐘。
- 穿串：依序串入肉、脂、洋蔥、肉、脂、洋蔥。脂塊是關鍵—它會在烘烤時融出油脂自然刷潤肉塊。
- 點起炭火爐—蒙古傳統使用木炭。將炭燒至無火焰、深紅熾熱的狀態。
- 肉串放在熱炭上，每面烤 3 分鐘並翻面兩次。脂塊融化的油會滴落炭火上產生火焰，肉的表面會出現焦斑。
- 總烹調時間約 10 至 12 分鐘。羊肉外層應深色焦香，中心略帶粉紅。
- 肉串放上木砧板。搭配拉瓦什餅或皮塔餅捲食、生洋蔥圈、新鮮蒔蘿與檸檬角。每位食客可用麵餅或手指將肉從籤上取下。
Common questions
Can 羊肉串（Shorlog） be made ahead?
羊肉串（Shorlog） 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 羊肉串（Shorlog） spicy?
羊肉串（Shorlog） 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 羊肉串（Shorlog） 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 羊肉串（Shorlog） to make at home?
羊肉串（Shorlog） is approachable for a home cook with basic stove skills — total time about 32 minutes, no special technique required.
Can 羊肉串（Shorlog） 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
羊肉串是蒙古夏日的烤肉傳統—在鄉間野餐、那達慕大會與草原上的家族聚會中都吃得到。這道菜反映蒙古游牧的根基：食材簡單（只用羊肉、油脂、鹽、胡椒）、柴火烹調、戶外進食。現代烏蘭巴托餐廳會在室內提供，但這道菜最貼切的場景仍是廣闊的鄉野。各地區用的部位略有不同，最常見的是羊肩肉。
