Sate Kambing - Lamb Satay

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Serves: 4


  • 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


  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.


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

Another great recipe by