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 servings
Cuisine: indonesian
Ingredients: 500 g lamb leg cut into 1.5 inch cubes; 3 pcs shallot chopped; 4 clove garlic chopped; 10 g ginger peeled and chopped; 5 g galangal peeled and chopped; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 3 tbsp ketjap manis; 1 tbsp tamarind paste; 2 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup peanut sauce for serving; 1 pcs lime cut into wedges, for serving; 2 tbsp fried shallots for serving (optional)

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.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 glamb leg, cut into 1.5 inch cubes

marinade

3 pcsshallot, chopped
4 clovegarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
3 tbspketjap manis
1 tbsptamarind paste
2 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper

garnish

0.5 cuppeanut sauce, for serving
1 pcslime, cut into wedges, for serving
2 tbspfried shallots, for serving(optional)

Equipment

tongs · grill · food processor · large bowl

The method

Step by step

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

Keep it good

Storage

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

Reheating

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