The invention provides soybean sauce mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of mutton, 1-1.5 parts of liquorice, 2-2.2 parts of platycladi seed, 1.2-1.4 parts of 
semen plantaginis, 2.2-2.4 parts of white poria, 2.5-2.7 parts of 
thunbergia fragrans root, 3-3.3 parts of carrot leaf, 1.5-1.8 parts of morusaustralis poir, 8-10 parts of 
cashew nut, 10-11 parts of 
panicum miliaceum, 3-4 parts of cheese 
powder, 4-5 parts of water-soaked bamboo slice, 1-2 parts of 
grape seed powder, 4-5 parts of hawthorn kernel 
powder, 22-24 parts of soybean sauce, 50-55 parts of rock candy, 10-11 parts of grape juice, and 3-4 parts of 
nutrition additive. The mutton 
flavor is rich because beneficial components in traditional Chinese medicines can be sufficiently absorbed by the mutton through cooking, the mutton shashlik tastes sweet and refresh due to the syrup cooked by the rock candy and the grape juice, and the prepared mutton shashlik is bright in color, unique in 
flavor and nice in smelling, and can meet the requirement of consumers to color, 
flavor and taste. Furthermore, the soybean sauce mutton shashlik has the effects of invigorating 
spleen and replenishing qi, clearing heat and removing 
toxicity, tranquilizing by nourishing the heart, and resisting tumors.