Indonesian Lamb Kebabs (Satay Kambing)

Recipe by
| Servings: 12 kebabs



  • 3 shallots, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons dark soy
  • ½ teaspoon crushed red pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 2 tablespoons vinegar
  • 2 tablespoons oil
  • 3 pounds boned leg or shoulder of lamb cut into ¾ inch cubes

Peanut Sauce

  • 1 tablespoons minced onion
  • 1 garlic clove minced
  • Oil
  • ¾ cup chicken broth
  • 2/3 cup peanut butter
  • 1 tablespoon molasses
  • ½ teaspoons soy
  • ½ teaspoon ground ginger
  • Few drops hot pepper sauce


  1. For the Kebabs, combine shallots, garlic, soy, red pepper, coriander, ginger, vinegar and oil in a large, deep bowl. Add the lamb cubes and mix. Cover and refrigerate at least 3 hours or up to 12 hours.
  2. Thread lamb cubes and grill over hot coals until brown on the outside but pink in center, 4 to 6 minutes on each side. Serve with Peanut Sauce.
  3. For the Peanut Sauce Cook the onion and garlic in a small amount of oil. Blend the broth with the peanut butter in a bowl. Stir in onion mixture, molasses, soy, ginger and hot pepper. Heat until slightly thickened.

Comments: A tender cut of beef is excellent grilled as satay also.


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