Satay, grilled meat on skewers, originated centuries ago in Java. It is thought to be the descendant of the Indian kebab, with the most common meats used in a predominantly Muslim country being lamb, chicken, and goat. Served on skewers, they’re cooked with and dipped in a creamy peanut sauce. This satay dish makes for a great appetizer or snack.
Satay Kambing – Indonesian Grilled Lamb Skewers
- 6-8 metal or soaked wood skewers.
- 2 tbsp Sweet soy sauce (kecap manis)
- 2 cloves Garlic, minced
- ⅛ tsp Cumin powder
- 1 lb Boneless lamb, cut into ¾-inch cubes.
- Combine lamb, garlic, kecap manis, and garlic in a plastic freezer bag and seal. Massage to be sure everything is coated. Leave on the counter to marinate for an hour.
- Preheat grill or broiler over high. Slip 3-4 cubes onto each skewer. Cook for about 3 minutes per side.