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
Mix all ingredients in a large bowl and marinate refrigerated for 1 to 2 hours.
Skewer 3 or 4 cubes per bamboo stick.
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.