#INDONESIAN_BARBECUE

SATE KAMBING ( LAMB SATAY )

Ingredients

Satay:

500 gram lamb thigh meat, cut into ½ inch cubes
3-6 red bird eye chilies (Indonesian: cabe rawit merah), finely chopped (*)
1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
½ teaspoon salt
2 tablespoon sweet soy sauce (Indonesian: kecap manis)
3 tablespoon oil, divided
30 bamboo skewers

Chili sauce (mix the following together)

4 shallots (Indonesian: bawang merah), sliced
3-5 green bird eye chilies (Indonesian: cabe rawit hijau), sliced
4 tablespoon sweet soy sauce (Indonesian: kecap manis)
Accompaniment
2 tomatoes, cut into small cubes

Instructions;

Marinate lamb with chilies, coriander powder, salt, sweet soy sauce, and 1 tablespoon of oil for at least 2 hours in the fridge. Overnight is best.
Return the lamb to room temperature prior to cooking. Skewer the meat to bamboo skewers, about 3-4 meat cubes per skewer.
Heat 2 tablespoon of oil in a frying pan (or a grill pan if you have one) on medium high heat. Pan fry/grill satay until slightly charred on each side, about 2-3 minutes per side.
Arrange cooked satay neatly in a serving plate. Serve immediately with chili sauce and chopped tomatoes.
Notes
(*) Use red cayenne chilies for a milder spiciness level.