Indonesian Grilled Lamb Skewers (Satay Kambing)

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.

Indonesian Satay Kambing Grilled Lamb Skewers

Satay Kambing – Indonesian Grilled Lamb Skewers

These flavorful grilled lamb skewers are addictive when served with peanut sauce, cucumber salad, and white rice. The sweet soy sauce and crispy grilling method make these a perfect starter or main course. They keep well and it's worth doubling the recipe.
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Course: Appetizer, BBQ, Lunch, Snack
Cuisine: Indonesia, Southeast Asian
Prep Time: 4 minutes
Cook Time: 6 minutes
Marinating: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: My Hungry Traveler


  • 6-8 metal or soaked wood skewers.


  • 2 tbsp Sweet soy sauce (kecap manis)
  • 2 cloves Garlic, minced
  • 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.


Calories: 201kcal | Carbohydrates: 9g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 239mg | Potassium: 320mg | Fiber: 0.04g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 2mg

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