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  Added: Jun 16, 2006  •  Visited (684)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Broiled Skewered Lamb
(Sate Kambing)
What You Need:
  • 2 tablespoons Ketjap Manis
  • 2 tablespoons strained fresh lime juice
  • ˝ teaspoon salt
  • ˝ teaspoon freshly ground black pepper
  • 1 pound lean boneless lamb, preferably leg of lamb, trimmed of excess fat and cut into ˝-inch cubes
  • Sambal ketjap

  • How To Cook:
    1. Combine the Ketjap Manis, lime juice, salt and pepper in a bowl and mix well. Drop in the lamb and turn the cubes about with a spoon until they are evenly moistened. Let the lamb marinate at room temperature for at least 15 minutes, turning the cubes about occasionally.

    2. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the oven broiler to its highest point.

    3. Thread the cubes of lamb tightly, 4 or 5 pieces at a time, on small skewers - preferably Oriental wooden skewers-about 6 inches long. Protect the ends of the wooden skewers by wrapping them with foil.

    4. Broil the sate 4 inches from the heat, turning them once or twice, until they are done to your taste. If you prefer lamb rare, allow 3 or 4 minutes; if you like lamb well done as the Indonesians do, let the sate broil for 7 or 8 minutes.

    5. To serve, arrange the skewers attractively on a heated platter. Present the Sambal ketjap separately in a bowl or sauceboat.

    To Make: 8 sate
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Appetizers


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