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 porties
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 st shallot chopped; 4 teentje 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 el ketjap manis; 1 el tamarind paste; 2 el vegetable oil; 0,5 tl salt; 0,25 tl black pepper; 0,5 kopje peanut sauce for serving; 1 st lime cut into wedges, for serving; 2 el fried shallots for serving (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 45 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 glamb leg, cut into 1.5 inch cubes

marinade

3 stshallot, chopped
4 teentjegarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 tlturmeric powder
1 tlcoriander powder
0,5 tlcumin powder
3 elketjap manis
1 eltamarind paste
2 elvegetable oil
0,5 tlsalt
0,25 tlblack pepper

garnish

0,5 kopjepeanut sauce, for serving
1 stlime, cut into wedges, for serving
2 elfried shallots, for serving(optioneel)

Keukengerei

tongs · grill · food processor · large bowl

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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