Sate Kambing (Indonesian Lamb Skewers)

备料

配料

做法

分步操作

1. 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.

   约 5分钟

   烹饪提示： Ensure the spices are finely ground for maximum flavor.

2. 2

   Blend or pound until a smooth paste forms.

   约 5分钟

3. 3

   In a large bowl, combine the lamb leg with the prepared marinade paste.

   约 2分钟

   烹饪提示： Mix thoroughly to ensure all lamb pieces are coated.

4. 4

   Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

   约 1小时

   烹饪提示： Marinating overnight will result in more tender and flavorful lamb.

5. 5

   Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

   约 30分钟

   烹饪提示： This step is crucial for using bamboo skewers on a high-heat grill.

6. 6

   Thread the marinated lamb pieces onto the soaked bamboo skewers, typically 3-4 pieces per skewer.

   约 10分钟

   烹饪提示： Do not pack the lamb too tightly, as this can prevent even cooking.

7. 7

   Preheat your grill to medium-high heat.

   约 5分钟

   烹饪提示： A charcoal grill will impart the best smoky flavor, but a gas grill also works well.

8. 8

   Grill the skewers for 3-4 minutes per side, turning occasionally, until the lamb is cooked through and slightly charred.

   约 15分钟

   烹饪提示： The cooking time may vary based on the thickness of the lamb and the heat of your grill.

9. 9

   Remove the sate kambing from the grill and let them rest for a few minutes.

   约 3分钟

   烹饪提示： Resting helps the juices redistribute, keeping the lamb tender.

10. 10

    Serve hot with peanut sauce, fresh lime wedges, and a sprinkle of fried shallots if desired.

    烹饪提示： Nasi Goreng or steamed rice makes a great accompaniment.