Sate kambing (Indonesian goat skewers)

Ingredients

• 700 g boneless goat shoulder
• 80 g lamb or goat fat
• 120 ml kecap manis
• 2 tbsp peanut oil
• 2 pieces lime
• 2 cloves garlic
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp ground black pepper
• 1 tsp fine salt
• 4 pieces shallot
• 2 pieces red bird's eye chili
• 1 piece ripe tomato
• 12 pieces bamboo skewers

Method

1. Soak the bamboo skewers in cold water while the meat is prepared, until they are well saturated and less likely to burn.
2. Cut the goat and the fat into small, even pieces, compact enough to hold on the skewers and thin enough to cook quickly on the grill.
3. Crush the garlic with the salt, then mix with some of the kecap manis, oil, lime juice, coriander, cumin, and pepper until you have a dark, glossy, and fragrant marinade.
4. Coat the meat and fat with the marinade, massage briefly, then let rest in the refrigerator until the surface is well seasoned and slightly sticky.
5. Prepare the serving sauce by mixing the remaining kecap manis with finely sliced shallots, chili, finely diced tomato, and lime juice; the taste should be sweet, salty, bright, and spicy.
6. Thread the meat onto the skewers, alternating with small pieces of fat, without packing them too tightly, so the heat circulates and the edges can char.
7. Heat a barbecue, plancha, or grill pan to high heat; cook the skewers, turning them often, until they are smoky, glazed, and charred on all sides.
8. Lightly baste the skewers with a little marinade or kecap manis at the end of cooking, then let them briefly caramelize without burning excessively.
9. Serve immediately on a plate with the kecap and shallot sauce, lime wedges, and, traditionally, white rice or lontong if available.

Nutrition

Per serving

Energy

667.7 kcal

Protein

34.82 g

Carbohydrate

27.06 g

Fat

46.99 g

Fibre

3.41 g

Calcium

47.05 mg

Iron

0.99 mg

Magnesium

17.74 mg