Javanese Goat Satay (Sate Kambing)
Sate kambing Say it: SAH-tay KAHM-bing
Sate kambing is Indonesia’s beloved grilled goat satay, especially popular from night street stalls across Java. Cubes of goat are marinated in shallots, garlic, coriander, cumin, and sweet soy, then skewered and grilled over charcoal until caramelized and smoky. It is rich, sweet-savory, and gently spicy, served with raw sliced shallots, bird’s eye chili, tomato, lime, and a glossy sweet soy dipping sauce. The contrast of charred meat and sharp shallots makes it a true street-food classic.
Javanese Goat Satay (Sate Kambing)
Sate kambing
Pronounced SAH-tay KAHM-bing
- Serves
- 4
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Marinade
Basting and serving
Method
Soak 20 bamboo skewers in cold water for at least 30 minutes. In a food processor, combine the chopped shallots, garlic, coriander, cumin, white pepper, salt, 2 tablespoons kecap manis, 1 tablespoon lime juice, 2 tablespoons oil, and pineapple juice; blend to a wet paste. Toss the goat cubes with the paste in a nonreactive bowl, cover, and marinate at least 1 hour, ideally overnight in the fridge.
Thread the marinated goat onto the soaked skewers, about 4–5 pieces per skewer, leaving small gaps between pieces. Let them sit at room temperature while the grill heats.
Heat a charcoal grill, gas grill, or heavy grill pan to medium-high. Lightly oil the grates.
Make the basting sauce. stir 1/4 cup (60 ml) kecap manis with 2 tablespoons vegetable oil in a small bowl. Make the sambal kecap: in another bowl, combine the remaining 1/4 cup (60 ml) kecap manis, juice of 1 lime, half of the sliced shallots, and half of the sliced chilies. Cut the second lime into wedges.
Grill the skewers for about 3 minutes, brush with the basting sauce, then turn. Grill 3–4 minutes more, basting again, until the edges are deeply charred, caramelized, and the meat is cooked through but still juicy. Do not overcook or the goat will toughen.
Transfer to a plate and rest for 3 minutes. Serve immediately with the remaining sliced shallots, remaining sliced chilies, tomato wedges, lime wedges, sambal kecap, and lontong or rice.
Regional variants
In Jakarta it is often served with lontong and a runny sambal kecap; some stalls add a spoonful of peanut sauce, but the classic Javanese way is sweet soy and sharp shallots.
Cook's notes
- If goat is hard to find, use lamb leg or shoulder; the flavor is a little milder but the dish works beautifully.
- Toast coriander and cumin seeds in a dry pan until fragrant for a deeper aroma.
- Don't skip the sambal kecap; its sharp raw shallots and chilies balance the sweet, rich meat.
Serve with
Lontong or steamed rice, raw sliced shallots, tomato, cucumber, and hot sweet tea.
Make ahead and storage
Marinate the meat up to 24 hours ahead; skewer up to 4 hours ahead and refrigerate. Cook just before serving.
