Satay Kambing (Lamb Satay) Recipe

Of all the red meat out there, lamb meat is hands down one of the juiciest and chewiest, filled with oodles of flavor. Couple that with an authentic Javanese recipe and you’ve got yourself a flawless midweek fiesta. This satay kambing, a.k.a. lamb satay, is a sweet and sour lamb recipe that makes for a fuss-free yet very classy snack that can get any party started. What’s more? If you have your marinated meat ready, this satay takes a little under 5 minutes to cook! Now isn’t that a reason to munch on some delicious lamb satay tonight? Follow the recipe below and get started!

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Lamb Satay
A juicy Javanese lamb recipe.
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Prep Time 4 hours
Cook Time 5 minutes
Servings
skewers
Ingredients
Prep Time 4 hours
Cook Time 5 minutes
Servings
skewers
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stir tamarind and 3 tablespoon boiling water in a bowl until dissolved; pour through strainer into a food processor.
  2. Puree the tamarind paste with sugar, oil, coriander, turmeric, salt, garlic, shallots, and ginger. Combine paste and lamb in a bowl and chill for 4 hours.
  3. Build a hot charcoal fire in a grill. Thread 2 pieces of lamb each on 16 skewers and grill, turning, until lightly charred, about 4 minutes.
  4. Serve with peanut dip.

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