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

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.

Ett originalrecept av Forkin

Total tid: 1 tim 45 min
Portioner: 4
Svårighetsgrad: Medel

Allergeninformation: kan innehålla gluten, soja och sojabönor. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

500 glamb leg, cut into 1.5 inch cubes

marinade

3 stshallot, chopped
4 klyftagarlic, chopped
10 gginger, peeled and chopped
5 ggalangal, peeled and chopped
0,5 tskturmeric powder
1 tskcoriander powder
0,5 tskcumin powder
3 mskketjap manis
1 msktamarind paste
2 mskvegetable oil
0,5 tsksalt
0,25 tskblack pepper

garnish

0,5 kopppeanut sauce, for serving
1 stlime, cut into wedges, for serving
2 mskfried shallots, for serving(valfritt)

Utrustning

tongs · grill · food processor · large bowl

Gör så här

Steg för steg

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

Håll det gott

Förvaring

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

Uppvärmning

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