Sate Kambing (Indonesian Grilled Goat Satay)

Name: Sate Kambing (Indonesian Grilled Goat Satay)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 servings
Ingredients: goat meat (choose the leg or tenderloin); lemongrass, bruised; garlic; ground coriander; cumin; tamarind water; sweet soy sauce; vegetable oil; Salt to taste; Sweet soy sauce mixture: sweet soy sauce, sliced red bird's eye chilies, shallots, tomato, squeeze of key lime; To serve: bamboo skewers, charcoal or grill

by Admin • 3 months ago

Prep

40 min

Cook

20 min

Servings

Level

Medium

❤️ 0 Save to Pinterest

Sate Kambing (grilled goat satay) is the dish everyone looks forward to during Eid al-Adha, when sacrificial meat is plentiful. Tender pieces of goat meat are skewered on bamboo sticks, grilled over charcoal, then served with a thick sweet soy sauce mixture combined with sliced chilies, shallots, and tomatoes. The smoky aroma from the charcoal and the slightly fatty goat meat create a distinctive, mouthwatering flavor. Goat satay is usually eaten with lontong (compressed rice cakes) or steamed rice, along with sweet soy sambal and cucumber pickles. In different regions, you'll also find goat satay with Madura-style seasoning or peanut sauce. The key to tender goat satay is choosing the right cut of meat (leg or inner tenderloin) and marinating it with pineapple or young papaya so it doesn't turn tough. Goat satay tastes best enjoyed warm with the whole family after Eid al-Adha prayers.

🧂 Ingredients

🍽️ Servings: 8

Adjust the servings and the ingredient amounts & nutrition below update automatically.

goat meat (choose the leg or tenderloin)
lemongrass, bruised
garlic
ground coriander
cumin
tamarind water
sweet soy sauce
vegetable oil
Salt to taste
Sweet soy sauce mixture: sweet soy sauce, sliced red bird's eye chilies, shallots, tomato, squeeze of key lime
To serve: bamboo skewers, charcoal or grill

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👩‍🍳 Instructions

1 Cut the goat meat into 3x2 cm (about 1x0.75 inch) pieces. Grind the garlic, coriander, and cumin into a smooth paste. Coat the meat with the ground spice paste, lemongrass, tamarind water, sweet soy sauce, oil, and salt. Marinate for at least 2 hours (longer is better). Thread 4-5 pieces of meat onto each skewer. Grill over charcoal, turning and brushing with the remaining marinade, until browned and cooked through (about 5-7 minutes). Serve with the sweet soy sauce mixture of sliced chilies, shallots, tomato, and key lime.