Chunks of marinated lamb threaded onto metal skewers and grilled over open flame. Simple seasoning lets the quality of Mongolian lamb shine through.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Cut lamb into even 3cm cubes. Toss with oil, salt, pepper, and cumin. Rest 20 minutes.
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2
Thread lamb onto metal skewers, alternating with onion pieces.
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3
Grill over hot coals or open flame, turning every 2 minutes.
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4
Cook 8-10 minutes total for medium, with a slight char on the outside.
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5
Rest skewers 3 minutes before serving.
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6
Serve directly from skewers with raw onion rings and salt on the side.
Did You Know?
Mongolian herders sometimes use sword blades or metal rods as improvised skewers when cooking in the countryside.
Chef's Notes
Equipment Tips
- metal skewers
- grill or open fire
- tongs
Garnishing
raw onion rings
Accompaniments
salt, cumin powder
The Story Behind Shorlog
Grilling meat over open fire is the oldest cooking technique on the Mongolian steppe, predating even the hot-stone methods. Shorlog represents this primal tradition in its most refined form. The key is the quality of the meat: Mongolian sheep graze freely on wild herbs across vast grasslands, giving the lamb a distinctive flavor that needs minimal seasoning. Summer gatherings in the countryside almost always feature shorlog as the centerpiece, cooked over fires of dried animal dung or gathered wood.
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