Lamb Satay

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Adjust Servings:
300 grams Tender lamb meat cut into 1-inch cubes
1 Onion finely chopped
2 Cloves Garlic minced
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Turmeric powder
1 teaspoon Brown sugar
2 tablespoons Soy sauce
2 tablespoons Vegetable oil
1 Lemongrass stalk white part only, finely minced
2 Kaffir lime leaves finely chopped
to taste Salt And Pepper
For the Peanut Sauce
100 grams Roasted peanuts
2 Cloves Garlic
2 Red chillies deseeded
1 teaspoon Tamarind paste
1 teaspoon Brown sugar
200 ml Coconut milk
to taste Salt

Nutritional information

20 g
30 g
Total fat
15 g
Total carbohydrates

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Lamb Satay

Sate Kambing

  • 45 minutes
  • Serves 3
  • Easy


  • For the Peanut Sauce



Indonesia Lamb Satay (Sate Kambing): A savory and smoky dish that is perfect for any occasion.

Indonesia Lamb Satay (Sate Kambing) is a popular street food in Indonesia. It is made with marinated lamb that is skewered and grilled to perfection. The satay is typically served with a peanut sauce, but it can also be served with sweet soy sauce or kecap manis.

This recipe for Indonesia Lamb Satay (Sate Kambing) is easy to follow and can be made in just 30 minutes. The satay is tender, juicy, and flavorful. It is the perfect dish for a casual gathering or a special occasion.

Here are some tips for making the best Indonesia Lamb Satay (Sate Kambing):

  • Use lamb shoulder for the best flavor and tenderness.
  • Marinate the lamb for at least 2 hours, or overnight, for the best results.
  • Grill the satay over medium-high heat until it is cooked through and slightly charred.
  • Serve the satay immediately with your favorite dipping sauce.



In a bowl, combine the chopped lamb, onion, garlic, ground coriander, cumin, turmeric, brown sugar, soy sauce, vegetable oil, lemongrass, and kaffir lime leaves. Mix well and marinate for at least 30 minutes.


Thread the marinated lamb pieces onto skewers, leaving space at each end for easy handling.


Heat a grill or barbecue to medium-high heat. Grill the lamb skewers for about 10-15 minutes, turning occasionally until they are cooked to your desired level of doneness. Baste with the leftover marinade while grilling.


For the Peanut Sauce

In a blender, combine roasted peanuts, garlic, red chilies, tamarind paste, brown sugar, and coconut milk. Blend until smooth. Add salt to taste.


Serve the Indonesian Lamb Satay with the peanut sauce on the side for dipping.


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