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 porcije
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 kom shallot chopped; 4 češanj garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0,5 žličica turmeric powder; 1 žličica coriander powder; 0,5 žličica cumin powder; 3 žlica ketjap manis; 1 žlica tamarind paste; 2 žlica vegetable oil; 0,5 žličica salt; 0,25 žličica black pepper; 0,5 šalica peanut sauce for serving; 1 kom lime cut into wedges, for serving; 2 žlica fried shallots for serving (neobavezno)

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 45 min
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati gluten i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

500 glamb leg, cut into 1.5 inch cubes

marinade

3 komshallot, chopped
4 češanjgarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 žličicaturmeric powder
1 žličicacoriander powder
0,5 žličicacumin powder
3 žlicaketjap manis
1 žlicatamarind paste
2 žlicavegetable oil
0,5 žličicasalt
0,25 žličicablack pepper

garnish

0,5 šalicapeanut sauce, for serving
1 komlime, cut into wedges, for serving
2 žlicafried shallots, for serving(neobavezno)

Oprema

tongs · grill · food processor · large bowl

Postupak

Korak po korak

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

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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