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 porcje
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 szt. shallot chopped; 4 ząbek garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0,5 łyżeczka turmeric powder; 1 łyżeczka coriander powder; 0,5 łyżeczka cumin powder; 3 łyżka ketjap manis; 1 łyżka tamarind paste; 2 łyżka vegetable oil; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper; 0,5 szklanka peanut sauce for serving; 1 szt. lime cut into wedges, for serving; 2 łyżka fried shallots for serving (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 45 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 glamb leg, cut into 1.5 inch cubes

marinade

3 szt.shallot, chopped
4 ząbekgarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 łyżeczkaturmeric powder
1 łyżeczkacoriander powder
0,5 łyżeczkacumin powder
3 łyżkaketjap manis
1 łyżkatamarind paste
2 łyżkavegetable oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper

garnish

0,5 szklankapeanut sauce, for serving
1 szt.lime, cut into wedges, for serving
2 łyżkafried shallots, for serving(opcjonalnie)

Sprzęt

tongs · grill · food processor · large bowl

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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