Sate kambing is the Indonesian name for “mutton satay”. It is part of the cuisine of Indonesia and Malaysia. This food is made by grilling goat meat that has been mixed with seasoning.
- 1 1/2 lbs (750 g) boneless lamb
- 24 bamboo skewers, soaked in water for 4 hours before using
- Lime wedges, to serve
- 1 portion Sambal Kecap
- 1 portion Sambal Kacang
Cut the lamb or goat meat into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinated.
Thread the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the reserved Marinated, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter abd serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side.