Ingredients
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1 ½ lbs (750 g) boneless Lamb
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24 bamboo skewers, soaked in water for 4 hours before using
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Lime
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1 portion Sambal Kecap
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1 portion Sambal Kacang
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Marinade
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½ cup (125 ml) sweet Indonesian Soy Sauce
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½ teaspoon ground Coriander
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¼ teaspoon ground White Pepper
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1 tablespoon Lime Juice
Directions
Steps
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1
Done
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Cut the lamb or goat meat into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinade. |
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2
Done
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Thread the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the reserved Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side. |
