This lamb satay is about succulent grilled lamb pieces on the skewers and drizzled with spiced peanut and sweet soy sauce. Perfect for a summer barbecue.
Lamb Satay is an option for those who love Indonesian goat satay aka Sate Kambing.
It is a twist of goat meat to lamb meat which I personally find good. Because here in the UK, goat meat is not easy to get hold of. Whilst lamb is more available all over the country.
Taste-wise, both meat has similarities that make this lamb satay a good option for when I feel like having Sate Kambing.
And I’m always happy with the result, as lamb satay is actually more delicious than goat satay. Maybe because the lamb’s meat doesn’t smell as strong as goat’s meat.
Therefore, this recipe is like a copycat of the traditional Indonesian goat’s meat satay.
These five dishes are extremely popular across the country, and you literally can find any places to eat, restaurants, or street-food sellers who do this food all over Indonesia.
As for satay, there are many types according to what meat you put on the skewers.
There is chicken satay, goat satay, beef satay, pork satay, prawn satay, and cuttlefish satay.
But really, the most sought-after ones are either chicken satay or goat satay.
Check out my recipes for Indonesian national dishes:
You need to prepare ingredients of three different things for this easy lamb satay recipe. They are the ingredients for the satay itself, the ingredients for the sauce and the ingredients for the condiment.
Needless to say, the latter is rather optional that you can skip altogether.
For the satay, you need a good quality fresh lamb meat, meat tenderizer, onion, garlic, ground coriander, ground cumin, salt, kaffir lime leaves and oil.
As for the sauce, you will have to prepare peanuts, sweet soy sauce, chillies, onion, garlic, salt, sugar and water.
You can use roasted salted peanuts or you can use raw peanuts that you deep-fry yourself.
When it comes to chillies, you can use either fresh chillies or red chilli powder. I use the latter for this recipe to show you that you still make good lamb satay sauce with dry spices.
Last but not least, for the pickle you need cucumber, carrots, shallots, red bird’s eye chillies, sugar, salt and lime juice (or white vinegar).
How to make lamb satay
In the summertime, you can make Satay on the barbecue. But in the cold winter season, you just use an oven grill or a griddle pan. Though I prefer the latter one as it is easy to control.
So, to cook your lamb satay, firstly you need to make spice paste for lamb satay marinade. Grind the onion, garlic, cumin powder, ground coriander, and salt in a spice grinder or a food processor.
Then fry the mixture together with kaffir lime leaf in a little oil until it releases an aroma.
Rub the spice mix all over the meat pieces and leave to marinate for about 1-2 hours. The longer the better.
When you are ready to cook the meat, heat up your griddle pan and drizzle one teaspoon of oil over it.
Once your pan is hot and ready, arrange the meat skewers on the pan and cook them at moderate-high heat.
Make sure you keep turning each skewer to make sure the meat is evenly cooked.
You can do this on the barbecue when the weather permits.
Enjoy your lamb satay with the spicy peanut sauce and drizzle of sweet soy sauce. Serve it with pickled cucumber on the side.
Ah, don’t forget a plate of hot plain white rice. So your dinner is sorted.
Secrets to making the best lamb satay
- The real Sate Kambing (goat satay) in Indonesia doesn’t use many ingredients. The secret of mouthwatering satay lies in the quality of the meat itself.
Not only the meat has to be fresh, but it also has to be the meat of a young goat so that it won’t be tough.
- Another secret is, that Indonesians like to tenderize the meat before cooking by covering it with Papaya leaves.
Let me pause here.
Papaya leaf contains papain enzyme that helps soften the meat. And it is used widely in Indonesia as a means to tenderize the meat for satay. Because papaya leaves are easy to get and don’t cost a lot.
Here in the UK, there is no way I can get papaya leaves. But, I can get meat tenderizer powder that is made of papaya leaf.
So essentially both are the same.
You can get this meat tenderizer at Asian shops or on Amazon online.
For this recipe, you will only need one teaspoon.
More recipes for a barbecue
Thank you for reading this lamb satay recipe. I hope you’re now wanting to try it.
When you do, it will be great if you could share what you think about it in the comments below. You can also share a picture of your creation if you want to. And tag me on Instagram or Pinterest @soyummyrecipesbydevy there.
Before you go, why don’t you check my other recipes for a barbecue that you may like?
- Lamb burger kebabs.
- Chicken mince kebab patties.
- Sate Ayam: Indonesian chicken satay.
- Chicken seekh kebabs.
- Summer barbecue recipe ideas from around the world.
Thank you and all the best.