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

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 oppskrift av Forkin

Total tid: 1 t 45 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 glamb leg, cut into 1.5 inch cubes

marinade

3 stk.shallot, chopped
4 feddgarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 tsturmeric powder
1 tscoriander powder
0,5 tscumin powder
3 ssketjap manis
1 sstamarind paste
2 ssvegetable oil
0,5 tssalt
0,25 tsblack pepper

garnish

0,5 kopppeanut sauce, for serving
1 stk.lime, cut into wedges, for serving
2 ssfried shallots, for serving(valgfritt)

Utstyr

tongs · grill · food processor · large bowl

Fremgangsmåte

Trinn for trinn

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

Hold den god

Oppbevaring

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

Oppvarming

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