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 portioner
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 stk. shallot chopped; 4 fed garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0,5 tsk. turmeric powder; 1 tsk. coriander powder; 0,5 tsk. cumin powder; 3 spsk. ketjap manis; 1 spsk. tamarind paste; 2 spsk. vegetable oil; 0,5 tsk. salt; 0,25 tsk. black pepper; 0,5 kop peanut sauce for serving; 1 stk. lime cut into wedges, for serving; 2 spsk. fried shallots for serving (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 45 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 glamb leg, cut into 1.5 inch cubes

marinade

3 stk.shallot, chopped
4 fedgarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 tsk.turmeric powder
1 tsk.coriander powder
0,5 tsk.cumin powder
3 spsk.ketjap manis
1 spsk.tamarind paste
2 spsk.vegetable oil
0,5 tsk.salt
0,25 tsk.black pepper

garnish

0,5 koppeanut sauce, for serving
1 stk.lime, cut into wedges, for serving
2 spsk.fried shallots, for serving(valgfrit)

Udstyr

tongs · grill · food processor · large bowl

Fremgangsmåde

Trin for trin

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.
Ca. 5 min.
Kokkens note: Ensure the spices are finely ground for maximum flavor.
2
Blend or pound until a smooth paste forms.
Ca. 5 min.
3
In a large bowl, combine the lamb leg with the prepared marinade paste.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 t.
Kokkens note: 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.
Ca. 30 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: Do not pack the lamb too tightly, as this can prevent even cooking.
7
Preheat your grill to medium-high heat.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Kokkens note: Nasi Goreng or steamed rice makes a great accompaniment.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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