🍢 Satay kambing (lamb satay)

Name: Satay kambing (lamb satay)
Total time: 80 min
Yield: 4
Cuisine: Indonesia · Java
Ingredients: 600 g boneless lamb leg or goat, cut into 2–3 cm cubes; 5 tbsp kecap manis (sweet soy sauce); 4 shallots, sliced; 2 red chillies, sliced; 2 garlic cloves, crushed; 1 tbsp vegetable oil, salt

Origin: Indonesia · Java

387kcal

per serving · 180 g

215kcal

per 100 g

36 gProtein20 g / 100 g

22 gFat12 g / 100 g

13 gCarbs7 g / 100 g

Satay kambing is Indonesian goat or lamb satay: cubes of meat marinated in kecap manis, a thick sweet soy sauce, with garlic and shallot, then grilled over charcoal until sticky and smoky. Instead of peanut sauce it is usually served with more kecap manis mixed with sliced chilli and shallot, giving a sweet, spicy and savoury bite.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

✓

High protein20 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: sweet soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

lambsweet soy sauceshallotchili pepper

Recipe

4 servings80 min

Ingredients

600 g boneless lamb leg or goat, cut into 2–3 cm cubes
5 tbsp kecap manis (sweet soy sauce)
4 shallots, sliced
2 red chillies, sliced
2 garlic cloves, crushed
1 tbsp vegetable oil, salt

Method

Toss the meat with 2 tbsp kecap manis, the garlic, half the shallots, a little oil and salt and marinate for 1 hour.
Thread onto soaked bamboo skewers.
Grill over hot charcoal for 6–8 minutes, turning, until charred at the edges and cooked to your liking.
Mix the remaining kecap manis with the sliced chillies and the remaining shallots to make a dipping sauce.
Serve the skewers hot with the sweet chilli dipping sauce.

How to make it lighter

Lamb and goat can be fatty: trim visible fat before cubing, or alternate meat with pieces of shallot on the skewer.
Kecap manis is rich in sugar, so brush on a thin layer rather than a thick glaze.
Eat the skewers with cucumber and raw vegetables rather than a large plate of rice.

History

Satay is most closely associated with Java, where kambing (goat or lamb) and ayam (chicken) skewers glazed with kecap manis are classic street food; it is often suggested that satay developed in the 19th century under the influence of kebabs brought by Indian Muslim and Arab traders. Sate kambing is especially popular at Eid al-Adha, when much goat and lamb is cooked.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →