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 annosta
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 kpl shallot chopped; 4 kynsi garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0,5 tl turmeric powder; 1 tl coriander powder; 0,5 tl cumin powder; 3 rkl ketjap manis; 1 rkl tamarind paste; 2 rkl vegetable oil; 0,5 tl salt; 0,25 tl black pepper; 0,5 kuppi peanut sauce for serving; 1 kpl lime cut into wedges, for serving; 2 rkl fried shallots for serving (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 45 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 glamb leg, cut into 1.5 inch cubes

marinade

3 kplshallot, chopped
4 kynsigarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 tlturmeric powder
1 tlcoriander powder
0,5 tlcumin powder
3 rklketjap manis
1 rkltamarind paste
2 rklvegetable oil
0,5 tlsalt
0,25 tlblack pepper

garnish

0,5 kuppipeanut sauce, for serving
1 kpllime, cut into wedges, for serving
2 rklfried shallots, for serving(valinnainen)

Välineet

tongs · grill · food processor · large bowl

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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