Hakka-style Grilled Lamb Skewers

Ingredients

In this adaptation, we have replaced the traditional Indonesian Sate Klatak's chicken with lamb, which is commonly used in Hakka cuisine. Additionally, we have incorporated Hakka spices and flavors, such as garlic, ginger, and five-spice powder, to enhance the taste profile of the dish. The grilling technique remains the same, ensuring that the lamb skewers acquire a smoky and charred exterior. We alse have the original recipe for Sate klatak, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, five-spice powder, soy sauce, oyster sauce, and vegetable oil.
2. 2.
   Add the lamb pieces to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb pieces onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. 6.
   Serve the Hakka-style Grilled Lamb Skewers hot with Hakka-style dipping sauce.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before marinating to reduce the overall fat content.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Baste the skewers with the remaining marinade while grilling for extra flavor.

Serving advice

Serve the Hakka-style Grilled Lamb Skewers as a main course alongside steamed rice or Hakka-style fried rice. Garnish with chopped spring onions and serve with a side of Hakka-style dipping sauce.

Presentation advice

Arrange the skewers on a platter, garnish with fresh herbs, and serve with the dipping sauce in a small bowl on the side. The vibrant colors of the grilled lamb skewers will make for an enticing presentation.