Indonesian Lamb Kebabs Recipe

ingredients

3 shallots, peeled and finely chopped
2 cloves garlic, peeled and crushed
3 tablespoons dark soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons ground coriander
2 teaspoons ground ginger
2 tablespoons vinegar
2 tablespoons oil
3 pounds boned leg or shoulder of lamb, cut into 3/4 inch cubes

PEANUT SAUCE (Bumbu Satay)
1 1/2 cup shelled peanuts
2 tablespoons peanut oil
1/2 onion, peeled and chopped
1 clove garlic, peeled
1/2 teaspoon crushed dried chiles
1 tablespoon ground ginger
1 teaspoon brown sugar
2 tablespoons lemon juice
2 cups hot water
salt and pepper

directions

Combine shallots, garlic, soy sauce, red pepper, coriander, ginger, vinegar and oil in large, deep bowl. Add lamb cubes. Mix until lamb is thoroughly coated with spices. cover and refrigerate at least 3 hours or up to 12 hours.

Thread lamb cubes on wooden or metal skewers. Grill over hot coals until brown on outside but pink in center, 4 to 6 minutes on each side. Serve with peanut sauce.

Note: Beef, preferably tender cut of steak is excellent grilled as satays, too. Be sure to soak skewers in water before threading the meat. This method will prevent burning to the skewers.

PEANUT SAUCE

Saute peanuts in oil in skillet, stirring constantly, until browned. Transfer to food processor bowl or blender. Add onion, garlic, chiles, ginger, brown sugar and lemon juice. Puree until very smooth, adding some hot water, if necessary.

Work in remaining hot water, adding enough to make sauce that is thick enough to coat spoon.

Transfer sauce to saucepan. simmer 2 minutes, stirring. Season to taste with salt and pepper. Peanut sauce can be made up to 2 weeks ahead and stored, covered, in refrigerator.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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