Dish
Sate kambing
Lamb Satay
Sate kambing is made by marinating lamb in a mixture of spices, such as cumin and coriander, and grilling it on skewers. It is then served with a spicy peanut sauce made with peanuts, chili peppers, and tamarind. This dish is high in protein and fat.
Origins and history
Sate kambing is believed to have originated in the island of Java in Indonesia. It was traditionally eaten as a snack or appetizer, but has since become a popular main dish throughout the country.
Dietary considerations
Suitable for gluten-free diets if made with gluten-free soy sauce. Can be made vegetarian by using tofu or tempeh instead of lamb. Contains peanuts.
Variations
Variations of sate kambing may include different types of meat, such as chicken or beef, or different types of sauces, such as a sweet soy sauce or a coconut milk-based sauce.
Presentation and garnishing
Sate kambing is typically served on a platter with the skewers arranged in a fan shape. Garnish with sliced cucumber and tomato for added flavor.
Tips & Tricks
To prevent the lamb from drying out, make sure to baste it with the marinade while grilling. Use soaked wooden skewers to prevent them from burning on the grill.
Side-dishes
Nasi goreng or a vegetable stir-fry make a great side dish for sate kambing.
Drink pairings
Bintang beer or a sweet iced tea pair well with this dish.
Delicious Sate kambing recipes
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