Sate Kambing (Indonesian Lamb Skewers)
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 glamb leg, cut into 1.5 inch (3.8 cm) 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
Store leftover sate kambing in an airtight container in the refrigerator.
Reheat gently in a microwave or on a pan over low heat until warmed through.
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