Main CourseDinner

Sate Kambing (Indonesian Lamb Skewers)

Name: Sate Kambing (Indonesian Lamb Skewers)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 u shallot chopped; 4 gra garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0,5 ct turmeric powder; 1 ct coriander powder; 0,5 ct cumin powder; 3 cs ketjap manis; 1 cs tamarind paste; 2 cs vegetable oil; 0,5 ct salt; 0,25 ct black pepper; 0,5 tassa peanut sauce for serving; 1 u lime cut into wedges, for serving; 2 cs fried shallots for serving (opcional)

These flavorful Indonesian lamb skewers are marinated in a blend of aromatic spices and grilled to perfection. They offer a unique balance of savory, sweet, and slightly spicy notes, making for a delicious main course.

Una recepta original de Forkin

Temps total: 1 h 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 glamb leg, cut into 1.5 inch cubes

marinade

3 ushallot, chopped
4 gragarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 ctturmeric powder
1 ctcoriander powder
0,5 ctcumin powder
3 csketjap manis
1 cstamarind paste
2 csvegetable oil
0,5 ctsalt
0,25 ctblack pepper

garnish

0,5 tassapeanut sauce, for serving
1 ulime, cut into wedges, for serving
2 csfried shallots, for serving(opcional)

Estris

tongs · grill · food processor · large bowl

Elaboració

Pas a pas

1
Combine the shallot, garlic, ginger, galangal, turmeric powder, coriander powder, cumin powder, ketjap manis, tamarind paste, vegetable oil, salt, and black pepper in a food processor or mortar and pestle.
Uns 5 min
Nota de cuina: Ensure the spices are finely ground for maximum flavor.
2
Blend or pound until a smooth paste forms.
Uns 5 min
3
In a large bowl, combine the lamb leg with the prepared marinade paste.
Uns 2 min
Nota de cuina: Mix thoroughly to ensure all lamb pieces are coated.
4
Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
Uns 1 h
Nota de cuina: Marinating overnight will result in more tender and flavorful lamb.
5
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Uns 30 min
Nota de cuina: This step is crucial for using bamboo skewers on a high-heat grill.
6
Thread the marinated lamb pieces onto the soaked bamboo skewers, typically 3-4 pieces per skewer.
Uns 10 min
Nota de cuina: Do not pack the lamb too tightly, as this can prevent even cooking.
7
Preheat your grill to medium-high heat.
Uns 5 min
Nota de cuina: A charcoal grill will impart the best smoky flavor, but a gas grill also works well.
8
Grill the skewers for 3-4 minutes per side, turning occasionally, until the lamb is cooked through and slightly charred.
Uns 15 min
Nota de cuina: The cooking time may vary based on the thickness of the lamb and the heat of your grill.
9
Remove the sate kambing from the grill and let them rest for a few minutes.
Uns 3 min
Nota de cuina: Resting helps the juices redistribute, keeping the lamb tender.
10
Serve hot with peanut sauce, fresh lime wedges, and a sprinkle of fried shallots if desired.
Nota de cuina: Nasi Goreng or steamed rice makes a great accompaniment.

Conservació

Com conservar-ho

Store leftover sate kambing in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on a pan over low heat until warmed through.