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Satay Kambing

Satay Kambing

This is the most traditionnal of all satays. In Java, it is made using either lamb or goat and is grilled over a very hot coconut shell-fire. The meat cooks rapidly while the sweet marinade caramelizes because of the intensity of the flames.


  • 1 lb deboned lamb, cut into ½-inch cubes
  • 6 garlic cloves, chopped
  • 1 Tbsp Satay spices, ground
  • ⅓ cup Ketjap Manis *
  • ¼ cup lime juice
  • Hot pepper to taste


  1. 1

    Mix all ingredients in a large bowl and marinate refrigerated for 1 to 2 hours.

  2. 2

    Skewer 3 or 4 cubes per bamboo stick.

  3. 3

    Grill each brochette for 2 minutes on either side over high heat. Serve with peanut sauce (see recipe).

* Ketjap Manis (see our recipe) is a sweet Indonesian soya sauce availabe in Asian groceries. It can be replaced by using 50% dark soya sauce and 50% brown sugar.