Satay Kambing Sauce Kecap - satay of lamb with kecap sauce

Ingredients

• 300 glamb or goat
• 100 gbeef fat
• 15 ml (1 tbsp)kecap manis
• 5 ml (1 tsp)oil
• 30 ml (2 tbsp)water
• 14satay skewers
• 15 ml (1 tbsp)coriander
• 5 ml (1 tsp)salt
• 50 gpalm sugar
• 90 ml (6 tbsp)kecap manis
• 4shallots
• 8green bird’s eye chillies

Instructions

1. 1

   Cut the meat

   Cut the lamb or goat into cubes measuring 2 × 2 × 1 cm. Cut the beef fat into cubes of the same size.

2. 2

   Prepare the seasonings

   Pound or grind the coriander, salt and palm sugar into a paste. Slice the shallots and green bird’s eye chillies thinly.

3. 3

   Marinate the meat

   Mix the meat and fat with the seasoning paste, 15 ml kecap manis and the oil. Stir in the water and leave to marinate for at least 60 minutes.

4. 4

   Thread the skewers

   Thread the meat and fat alternately onto the 14 satay skewers.

5. 5

   Grill the satay

   Roast the skewers over charcoal until browned and cooked through, basting them regularly with the marinade.

6. 6

   Mix the sambal

   Mix the 90 ml kecap manis with the sliced shallots and chillies. Serve the satay with the sambal.

What is satay kambing?

Satay is a familiar Indonesian style of grilled food: seasoned pieces are threaded onto skewers and cooked over a direct heat. Kambing means goat, though this recipe allows either lamb or goat.

This version pairs a coriander, salt and palm sugar seasoning with kecap manis, Indonesia’s sweet soy sauce. Alternating meat with beef fat adds richness, while a sliced shallot and chilli sambal brings a fresh, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The meat contributes protein, while the palm sugar and kecap manis supply much of the carbohydrate; the beef fat adds most of the fat. Serve the skewers with vegetables and a modest portion of rice for a more rounded plate.

Choosing the meat and fat

Lamb or goat: cut the meat into evenly sized 2 × 2 × 1 cm pieces so they cook at a similar rate. Goat has a more pronounced flavour, while lamb is a straightforward alternative.

Beef fat: cut it to match the meat pieces and thread it between them. Keep the cubes a similar size so the fat renders alongside the meat rather than falling off the skewers.

Making the seasoning paste

Pounded spices: grind the coriander, salt and palm sugar together until they form a paste. A mortar and pestle works well; otherwise, use a grinder that can handle a small quantity.

Sweet soy: kecap manis is already sweet and thick, so it gives the marinade a glossy coating. Mix it thoroughly with the paste, oil and water before adding the meat.

Marinating and threading

Marinating time: leave the meat and fat in the seasoning for at least 60 minutes, as directed. Turn the pieces through the mixture so the paste coats them evenly.

Alternating pieces: thread meat and fat in turn, without packing them tightly together. A little space helps the heat reach the sides of each piece.

Grilling over charcoal

Steady heat: cook the skewers over charcoal until browned and cooked through. Turn them as needed so one side does not scorch while the centre is still underdone.

Basting: brush on the marinade regularly as the satay cooks. Since the recipe calls for cooking until done, check the largest piece before taking the skewers off the grill.

Serving with sambal kecap

Quick sambal: combine the kecap manis with the thinly sliced shallots and green chillies. The sauce needs no cooking and can be mixed while the skewers grill.

On the plate: serve the satay with the sambal alongside. Rice or simply cooked vegetables can round out the meal without distracting from the sweet, smoky skewers.

Recipe notes & tips

• Cut the meat and fat into even 2 × 2 × 1 cm cubes for more consistent cooking.
• Soak wooden skewers before threading if needed to help prevent them burning over the charcoal.
• Leave a little room between pieces so the heat can circulate around the satay.
• Keep the sambal ingredients finely sliced so they mix easily with the kecap manis.
• Use a clean utensil for basting rather than dipping a utensil that has touched raw meat back into the marinade.

Variations

• Use goat: choose goat instead of lamb for the alternative named in the recipe.
• Adjust the heat: use fewer green bird’s eye chillies for a milder sambal.
• Make it punchier: add more sliced chilli to the sambal for extra heat.
• Serve with rice: add plain rice alongside the skewers to make the meal more substantial.

Common mistakes to avoid

• Uneven cubes: pieces cook at different speeds; cut the meat and fat to the same stated dimensions.
• Crowded skewers: tightly packed pieces cook less evenly; leave a little space between them.
• Skipping the marinade: the seasoning has less time to coat the meat; leave it for at least 60 minutes.
• Unwatched charcoal: the outside can brown too quickly; turn the skewers and keep checking the largest piece.
• Forgetting to baste: the satay can lose its coating as it grills; brush it regularly with the marinade.

How to store

Refrigerate leftover cooked satay and sambal in separate airtight containers and eat within 3 days. Reheat the skewers until steaming hot throughout, preferably in a covered pan or oven so they do not dry out.

Frequently asked questions