Zaisan Grill Stand · Skewered Meat
Shorlog
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Vendors season it with little more than salt and pepper — in a city increasingly full of imported spice, the smoke from the grill is still treated as the only flavoring shorlog needs.
Chunks of mutton or beef are threaded onto a skewer and grilled directly over open coals, seasoned simply with salt and pepper so the char and fat carry the flavor. Roadside grills cluster around Ulaanbaatar's Zaisan Memorial hill and along summer highway stops, with the smoke visible from a distance.
Why it's made this way: It's Mongolia's version of the skewered grilling found across the wider steppe and Central Asian world, adapted into a strip of open-air grills that appears wherever a crowd gathers in the warmer months.
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Part of World of Street Food — 3248 dishes from 118 countries.
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