📝 About This Recipe
A crown jewel of Indonesian street food, Satay Kambing features tender morsels of goat meat charcoal-grilled to smoky perfection. Unlike other satays, this version celebrates the bold, gamey profile of goat, beautifully balanced by a luscious glaze of sweet soy sauce and aromatic spices. It is a sensory journey to the bustling night markets of Java, offering a symphony of charred edges, juicy interiors, and a spicy-sweet finish.
🥗 Ingredients
The Meat
- 500 grams Goat meat (leg or shoulder, cut into 2cm cubes)
- 100 grams Goat fat (cut into smaller cubes for extra juiciness)
- 2 tablespoons Pineapple juice (freshly squeezed to tenderize the meat)
The Marinade & Glaze
- 100 ml Kecap Manis (Indonesian sweet soy sauce)
- 1 tablespoon Coriander seeds (toasted and ground)
- 4 cloves Garlic (minced into a fine paste)
- 5 pieces Shallots (finely minced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt and Black Pepper (to taste)
Spicy Dipping Sauce
- 5 tablespoons Kecap Manis (additional for dipping)
- 5-10 pieces Bird's eye chilies (thinly sliced)
- 3 pieces Small shallots (thinly sliced raw)
- 1 medium Tomato (diced small)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
-
1
Soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
-
2
In a large mixing bowl, toss the cubed goat meat and fat with the fresh pineapple juice. Let it sit for exactly 10-15 minutes; do not exceed this time or the meat will become mushy.
-
3
Prepare the marinade by whisking together the Kecap Manis, ground coriander, minced garlic, minced shallots, oil, salt, and pepper.
-
4
Thread the meat onto the skewers. A classic Satay Kambing skewer usually has 3 pieces of lean meat and 1 piece of fat in the middle for flavor and moisture.
-
5
Brush the skewers generously with the marinade, ensuring every side is well-coated. Let them marinate for another 20 minutes at room temperature.
-
6
Prepare your grill. For the most authentic flavor, use lump charcoal. If using a gas grill, set it to medium-high heat.
-
7
Once the grill is hot, place the skewers down. You should hear an immediate sizzle.
-
8
Grill the satay for about 2-3 minutes per side. Periodically brush with the remaining marinade glaze to build up a sticky, caramelized crust.
-
9
Look for charred 'leopard spots' on the meat. The fat should be rendered and slightly crispy. Avoid overcooking, as goat meat can toughen quickly.
-
10
While the meat rests for 2 minutes, prepare the dipping sauce by mixing the sliced chilies, raw shallots, and diced tomatoes in a small bowl with Kecap Manis and a squeeze of lime.
-
11
Plate the skewers on a banana leaf if available for an authentic touch.
-
12
Serve immediately while the fat is still glistening and the meat is hot.
💡 Chef's Tips
Always include a piece of fat on each skewer; it bastes the meat as it melts and provides that signature street-food aroma. Be careful with the pineapple juice tenderizer—it contains bromelain which works fast; 15 minutes is the 'sweet spot' for goat. If you can't find goat, lamb is an excellent substitute, though it has a slightly higher fat content. For the best char, fanning the charcoal while grilling helps manage the heat and blow away excess ash. Ensure your shallots for the dipping sauce are sliced paper-thin to avoid overwhelming the palate.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the extra sauce. A side of 'Acar Timun' (Indonesian pickled cucumbers and carrots) provides a refreshing crunch. Pair with a cold glass of Teh Botol or iced jasmine tea to balance the spice. Sprinkle generously with 'Bawang Goreng' (crispy fried shallots) just before serving. Add a side of peanut sauce if you prefer a creamier accompaniment, though traditional Satay Kambing shines with just Kecap Manis.