🍢 Sate kambing

Name: Sate kambing
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; 1 lime; 2 garlic cloves, crushed; 1 tbsp vegetable oil, salt

Origin: Indonesia · Java

432kcal

per serving · 180 g

240kcal

per 100 g

40 gProtein22 g / 100 g

25 gFat14 g / 100 g

11 gCarbs6 g / 100 g

Sate kambing is a Javanese street-food classic of lamb or goat skewers glazed with kecap manis and grilled over charcoal until caramelised. The meat is rich and smoky, balanced by a dipping sauce of sweet soy with raw shallot, sliced chilli and a squeeze of lime. It is usually eaten as a snack or with rice from a street stall.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

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

✓

Low-carb6 g carbs per 100 g

✓

High protein22 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 pepperlime

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
1 lime
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, the remaining shallots and the juice of the lime 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 →