Sate Klatak - sate of lamb from Yogyakarta

Ingredients

• 500 glamb or goat meat
• 1 bulbgarlic
• 2shallots
• juice of 1lime
• as neededskewers
• 250 gbutter
• 1 bulb, roastedgarlic
• 25 gginger
• 150 mlkecap manis

Instructions

1. 1

   Cut the meat

   Cut the lamb or goat into small pieces.

2. 2

   Make the marinade

   Pound or grind the garlic and shallots into a fine paste, then mix in the lime juice.

3. 3

   Marinate the meat

   Coat the meat in the paste and leave it to marinate for at least 1 hour.

4. 4

   Thread the skewers

   Thread the marinated meat onto the skewers.

5. 5

   Mix the basting sauce

   Purée the roasted garlic and ginger, then mix them with the kecap manis and butter.

6. 6

   Grill the sate

   Roll the skewers in the mixture, then roast them over a charcoal fire until browned and cooked through. Brush or drizzle them regularly with more of the mixture as they cook.

What is Sate Klatak?

Sate Klatak is a grilled meat skewer associated with Yogyakarta, a city in Java, Indonesia. This version uses lamb or goat, with a simple garlic, shallot and lime marinade followed by a rich kecap manis and butter coating.

The contrast is central to the dish: tangy, savoury meat meets a sweet, buttery glaze, while charcoal grilling adds a smoky edge.

Nutrition and macros by portion

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

The lamb or goat supplies most of the protein and also contributes fat; butter adds substantial fat, while kecap manis contributes carbohydrates. Pair a serving with vegetables and a moderate portion of rice for a more balanced plate.

Choosing the meat

Lamb or goat: either works here, cut into small, even pieces so the marinade can coat them well and they cook at a similar pace.

Garlic and shallots: pounding or grinding them finely helps them cling to the meat instead of falling away when it is threaded onto the skewers.

Making the marinade

Lime: mix the juice into the garlic and shallot paste before adding the meat. Give the pieces at least 1 hour in the marinade, as specified in the recipe.

Even coating: turn the meat through the paste so there are no bare patches, then thread it onto the skewers once marinated.

Getting the basting mixture right

Aromatics: purée the roasted garlic with the ginger to make a smooth base. This helps distribute their flavour throughout the butter and kecap manis.

Coating: roll the sate in the mixture before grilling, then keep brushing or drizzling it during cooking for a glossy, flavourful surface.

Grilling and doneness

Charcoal: grill the skewers over the coals, turning them as needed so the meat browns without scorching. The recipe does not specify a grilling time, so watch the colour and check that the meat is cooked through.

Basting: apply the mixture regularly while the sate cooks. If the outside darkens quickly, move the skewers away from the hottest part of the fire to finish cooking more gently.

Serving the sate

Serve the skewers hot, straight from the grill, while the coating is still fragrant. Rice makes a straightforward accompaniment, and fresh vegetables can add a crisp contrast to the rich butter glaze.

Keep any extra basting mixture separate from cooked meat, and avoid using a utensil that has touched raw meat to serve the finished sate.

Recipe notes & tips

• Cut the meat into similarly sized pieces so it cooks more evenly.
• Grind the garlic and shallots finely to help the marinade cling to the meat.
• Allow at least 1 hour for marinating, as stated in the recipe.
• Turn the skewers over the charcoal so they brown on different sides.
• Brush with the basting mixture regularly, but keep an eye on the glaze so it does not scorch.

Variations

• Use goat: choose goat meat instead of lamb for the alternative given in the recipe.
• Adjust the glaze: use less of the butter mixture while grilling for a lighter coating.
• Add a fresh side: serve with sliced cucumber or other crisp vegetables for contrast.
• Serve with rice: add plain rice alongside the skewers to make the meal more substantial.

Common mistakes to avoid

• Uneven meat pieces: cut them to a similar size so smaller pieces are less likely to overcook.
• Short marinating: leave the meat for at least 1 hour so it has time to take on the paste.
• Coarse paste: pound or grind the garlic and shallots finely so they coat the meat more evenly.
• Unwatched glaze: keep turning and checking the skewers, since the butter and kecap mixture can darken over the fire.
• Reusing raw-meat tools: use a clean brush and serving plate for the cooked sate.

How to store

Refrigerate leftover cooked sate in a covered container and eat within 3 days. Reheat until piping hot, using a pan or oven; add a little water if the coating seems dry.

Frequently asked questions