Ingredients with Measurements:
- 1 kg lamb meat, cut into small cubes
- 20 bamboo skewers, soaked in water for 30 minutes
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 lemongrass stalk, bruised and chopped
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together vegetable oil, sweet soy sauce, tamarind paste, brown sugar, salt, ground coriander, ground cumin, turmeric powder, chili powder, minced garlic, minced shallot, and chopped lemongrass.
2. Add the lamb meat cubes to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Thread the lamb meat cubes onto the bamboo skewers, leaving some space between each piece.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the lamb satay skewers for 2-3 minutes on each side, or until cooked through and slightly charred.
6. Serve the kambing satay hot with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Protein: 35g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 6g
- Sodium: 500mg
Substitutions for ingredients:
- Chicken or beef can be used instead of lamb meat.
- Regular soy sauce can be used instead of sweet soy sauce.
- Lemon juice can be used instead of tamarind paste.
- White sugar can be used instead of brown sugar.
Variations:
- Add chopped peanuts or peanut butter to the marinade for a nutty flavor.
- Use different spices or herbs, such as ginger, cinnamon, or mint, for a different flavor profile.
- Serve the satay with a spicy peanut sauce or a cucumber salad.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the lamb meat into small, uniform cubes for even cooking.
- Don't overcrowd the skewers to ensure that the meat cooks evenly.
- Brush the skewers with the marinade while grilling for extra flavor.
Storage instructions:
- Leftover kambing satay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the satay, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the kambing satay skewers on a platter and garnish with chopped cilantro or parsley.
- Serve the satay with a side of steamed rice and a cucumber salad.
Garnishes:
- Lime wedges
- Chopped cilantro or parsley
- Chopped peanuts
Pairings:
- Steamed rice
- Cucumber salad
- Grilled vegetables
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Grilled vegetables
Troubleshooting advice:
- If the meat is not cooked through, continue grilling for a few more minutes.
- If the meat is too dry, marinate it for longer or brush it with more marinade while grilling.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure that it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. It is believed to have originated in Java, Indonesia, and was traditionally made with beef or chicken.
Flavor profiles:
- Spicy, sweet, tangy, savory
Serving suggestions:
- Serve the kambing satay as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian