SATE RECIPE | www.Indonesian Recipes.com
picture: semuacaramembuat.blogspot.com

SATE RECIPE –  Two days ago, I just got an e-mail from my co-worker who currently is pursuing her master degree in Glasgow. The brilliant girl got the scholarship and went abroad one year ago. She told me all amazing things about her life there and her study. When I asked her about what might she miss the most about Indonesia, she answered her family and the food of course!

As long as I remember her, she is not a picky eater and her favorite food is sate or people called it Satay! In summer, she told me, when she hosted BBQ parties, she had satay for her guests. To her surprise, her friends absolutely welcomed the grilled meat with the sauce. If we discussing about sate recipe, I must say that the freshly grilled sate and sauce is just a brilliant combination. Great tasting! I also recalled how I made lamb satay three months ago for our New Years Eve party and they were a huge hit! Even children (who tend to find anything cooked on a stick appealing) love the flavour of these. I have been making this dish for years and we still love it.

Shortly, this time, I’d like to share with you lamb satay recipe. It has helped my friend a lot to overcome her homesickness and I hope it comforts you too. Lamb satay which is tender and rich of spices now can be served straight from your kitchen. Enjoyed with warm rice and fried shallots topping.


Despite the long list of ingredients, it actually goes together fairly quickly. Check it out.


SATE RECIPE | www.Indonesian Recipes.com

picture: reseputama.com

4 servings

Cooking time: 60 minutes


  • 500 grams lamb meat, chopped
  • 10 shallots
  • 5 garlic
  • 1 tablespoon coriander
  • 2 pecan
  • ½ brown sugar
  • 2 tamarind
  • 1 ginger, pounded
  • 3 lime leaves, sliced
  • 1/2 tsp salt
  • 50 ml sweet soy sauce
  • 2 tbsp cooking oil


  1. Mash shallots, garlic, pecans, coriander, brown sugar and salt. Put ¾ part of the spices onto the meat. Add ginger, tamarind and lime leaves. Press to let the meat absorbs the spices. Refrigerate for 30 minutes.
  2. After that, put the meat in skewers. Grill the meat on coals until half cooked. Smear with remaining marinade, sweet soy sauce and oil. Grill for the second time until done.
  3. Serve lamb satay with sweet soy sauce, sliced cabbage, and tomatoes.

In the previous post, I shared sate babi recipe or pork satay recipe. It is popular among the Indonesian Chinese community, in Bali which the majority are Hindus, in North Sulawesi where most people are Christians, and also surprisingly popular in the Netherlands.

Meanwhile, sate kambing is a popular variant of satay in Java and most of regions in Indonesia. It is made with goat, lamb or mutton meat. The raw lamb/goat meat is seasoned, refrigerated, skewered and grilled directly on the charcoal. Since the meat is not pre-cooked, it is necessary to choose a very young lamb under three to five months old.



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