The invention provides high-calcium mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 250-300 parts of mutton, 2-3 parts of omei mountain bamboo juvenile leaf, 1-1.5 parts of lysimachia fortunei maxim, 2-2.3 parts of clam shell, 1-1.5 parts of sweetcane culm dregs, 1.5-1.8 parts of cow pea pod, 1.8-2 parts of hedge glorybind flower, 1.8-2 parts of ginseng rhizome, 1.2-1.5 parts of featherycleft horsegentian root, 8-9 parts of tomato, 10-11 parts of mung bean sprout, 10-12 parts of porcine bone, 12-15 parts of wheat germ, 7-8 parts of baby cabbage, 3-4 parts of jam, 5-6 parts of hawthorn lyophilized powder, 40-45 parts of mung bean soup, and 10-11 parts of nutrition additive. The high-calcium mutton shashlik is rich in calcium to facilitate growth and development of skeleton, is tender in meat quality and convenient to eat, can be easily chewed and digested, and has high nutrition; the flavor of wheat and mung bean is infused into mutton, so that the mutton shashlik is unique in flavor, and tastes tender. Furthermore, the mutton shashlik has the effects of clearing heart and inducing diaphoresis, tonifying kidney and strengthening spleen, tonifying qi and beautifying, and dispelling wind and activating blood, and is a leisure health-care food.