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Lamb Satay
5 from 12 votes

Lamb Satay

Lamb Satay consists of tender lamb cubes marinated in a blend of aromatic spices and kaffir lime, skewered and cooked until flavorful. It is served with a savory peanut sauce made from roasted peanuts, chili, and spices, plus a fresh and spicy cucumber-carrot pickle to balance the richness. This combination creates a well-rounded dish with sweet, spicy, and tangy elements.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4
Calories: 770 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Indonesian

Ingredients

For the satay:
  • 21.16 ounces lamb meat cut in small cubes.
  • 1 teaspoon meat tenderizer see the note.
  • 1 onion
  • 4 garlic
  • 1 teaspoon Coriander ground
  • ¼ teaspoon cumin powder
  • 1 teaspoon salt
  • 4 kaffir lime leaves
  • 2 tablespoons cooking oil
For the satay:
  • ⅓ cup Sweet soy sauce
  • 3.53 ounces peanuts see the note, roasted, salted
  • 1 onion roughly chopped.
  • 5 garlic cloves
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon chili powder preferably Kashmiri chilli powder.
  • 1 cup water
  • ¼ cup Sweet soy sauce
For the pickle:
  • 3.53 ounces cucumber approximately 1/3, cut in small cubes.
  • 1 carrot cut in small cubes.
  • ¼ red onion chopped.
  • 2 bird’s eye chili chopped
  • ½ lime juiced.
  • ¼ teaspoon salt
  • 1 teaspoon sugar

Instructions

    Cup of Yum
  1. Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
  2. In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
  3. Heat the oil on a small frying pan, and fry the spice mixture and kaffir lime leaves until it’s cooked and smell fragrant. Set aside to cool slightly.
  4. When the spice is cool, add it to the meat and mix it until all the meat pieces are covered with the spice mixture. Set aside to marinate for at least one hour.
  5. In the meantime, you can make the sauce. Put the peanuts, onion, garlic, chilli, salt and water in a blender. Blitz until you get a grainy smooth peanut mixture.
  6. Then cook the peanut mixture in a cooking pan until it’s boiling and simmering. The sauce will look shiny with a little oil on the side. 
  7. To make the pickle, put the cucumber cubes, chopped carrot, onion, and chillies in a mixing bowl. Drizzle over the lime juice and sprinkle the salt and sugar. Taste it and add the sugar or salt accordingly. The pickle should taste refreshingly tangy, spicy, salty and a little bit sweet. Yummy.
  8. When your meat is ready to grill, heat your griddle pan and drizzle a teaspoon of oil. Put the skewers of lamb on the pan and cook at moderate-high heat. Take care and keep turning the skewers every so often.
  9. Once the satay is cooked, arrange on a plate and top it with the sauce and sweet soy sauce. Enjoy your lamb satay with the pickle on the side.

Notes

  • You can cook the lamb satay on a griddle pan, under an oven grill, or on a barbecue according to preference or convenience.

Nutrition Information

Serving 1g Calories 770kcal (39%) Carbohydrates 33g (11%) Protein 46g (92%) Fat 51g (78%) Saturated Fat 16g (80%) Polyunsaturated Fat 31g (182%) Cholesterol 146mg (49%) Sodium 2077mg (87%) Fiber 4g (16%) Sugar 20g (40%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 770

% Daily Value*

Serving 1g
Calories 770kcal 39%
Carbohydrates 33g 11%
Protein 46g 92%
Fat 51g 78%
Saturated Fat 16g 80%
Polyunsaturated Fat 31g 182%
Cholesterol 146mg 49%
Sodium 2077mg 87%
Fiber 4g 16%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.