Lamb Sate

A Simple Sate
Good for Rijsttafel

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

Lamb — or Mutton or Goal — are popular meats in Indonesia. Here is a simple recipe for a Lamb Sate, which makes enough for 12 substantial kebabs.

It could be served as part of a Rijsttafel buffet or as the main course of a simple meal, along with a Rice dish and maybe a vegetable or salad.

Cooking time is only about 10 minutes, and it will take about 15 or 20 minutes to assemble and prepare. The time for marinating is from 2 or 3 hours to overnight.

Lamb Sate
Sate Kambing



3 pounds boned leg or shoulder of Lamb
3 Shallots, peeled and finely chopped
2 cloves Garlic, peeled and crushed
3 tablespoons Dark Soy Sauce
½ teaspoon crushed Red Pepper
2 tablespoons ground Ginger
2 tablespoons white Vinegar
2 tablespoons Oil


First cut the Lamb into ¾-inch cubes.

Mix the Shallots, Garlic, Soy Sauce, Red Pepper, Coriander, Ginger, Vinegar and Oil in a large, deep bowl.  Add Lamb cubes.  Mix until thoroughly coated with spices.

Cover the bowl and refrigerate at least 3 hours or up to 12 hours.

To finish, light a gas grill or prepare a charcoal fire.

Thread the Lamb cubes on 12 wooden or metal kebab skewers.  Grill fairly close to coals until brown on the outside, but pink in the center, 4 to 6 minutes on each side.  Serve with Indonesian Peanut Sauce.

Beef, preferably a tender cut of steak, also is excellent grilled as sates in this manner.

Advertisement from Chez Mario restaurant, Djakarta, 1960s

Djakarta, Chez Mario

1 thought on “Lamb Sate

  1. Pingback: Indonesian cuisine | Pacific Rim Gourmet

Leave a Reply

Your email address will not be published. Required fields are marked *