Sate Kambing - Lamb Satay

4.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Lamb

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Serves: 4

Ingredients

• Satay
• 500 gram lamb thigh meat, cut into 1/2 inch cubes
• 3-6 red bird eye chilies (Indonesian: cabe rawit merah), finely chopped (*)
• 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
• 1/2 teaspoon salt
• 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 3 tablespoon oil, divided
• 30 bamboo skewers
• Chili sauce (mix the following together)
• 4 shallots (Indonesian: bawang merah), sliced
• 3-5 green bird eye chilies (Indonesian: cabe rawit hijau), sliced
• 4 tablespoon sweet soy sauce (Indonesian: kecap manis)
• Accompaniment
• 2 tomatoes, cut into small cubes

Instructions

1. Marinate lamb with chilies, coriander powder, salt, sweet soy sauce, and 1 tablespoon of oil for at least 2 hours in the fridge. Overnight is best.
2. Return the lamb to room temperature prior to cooking. Skewer the meat to bamboo skewers, about 3-4 meat cubes per skewer.
3. Heat 2 tablespoon of oil in a frying pan (or a grill pan if you have one) on medium high heat. Pan fry/grill satay until slightly charred on each side, about 2-3 minutes per side.
4. Arrange cooked satay neatly in a serving plate. Serve immediately with chili sauce and chopped tomatoes.

Notes

• (*) Use red cayenne chilies for a milder spiciness level.