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人分
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 個 shallot chopped; 4 片 garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0.5 小さじ turmeric powder; 1 小さじ coriander powder; 0.5 小さじ cumin powder; 3 大さじ ketjap manis; 1 大さじ tamarind paste; 2 大さじ vegetable oil; 0.5 小さじ salt; 0.25 小さじ black pepper; 0.5 カップ peanut sauce for serving; 1 個 lime cut into wedges, for serving; 2 大さじ fried shallots for serving (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 45 分
人数: 4
難易度: 普通

アレルゲン情報： グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 glamb leg, cut into 1.5 inch cubes

marinade

3 個shallot, chopped
4 片garlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0.5 小さじturmeric powder
1 小さじcoriander powder
0.5 小さじcumin powder
3 大さじketjap manis
1 大さじtamarind paste
2 大さじvegetable oil
0.5 小さじsalt
0.25 小さじblack pepper

garnish

0.5 カップpeanut sauce, for serving
1 個lime, cut into wedges, for serving
2 大さじfried shallots, for serving(お好みで)

調理器具

tongs · grill · food processor · large bowl

作り方

手順

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

おいしく保存

保存方法

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

温め直し

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