When I make sate kambing, my kitchen fills with the scent of tamarind and coriander. These Indonesian lamb skewers are rich, smoky, and slightly tangy, the kind of dish that feels both rustic and generous. Lamb has a depth of flavour that stands up beautifully to the earthy spices and the tamarind’s gentle sourness. I first tried this recipe after mastering Balinese Pork Satay with Lemongrass and Coconut Marinade and wanted something darker and sharper in taste.
This version is based on traditional street-side sate kambing, the kind grilled over charcoal and basted with a sweet-sour glaze. The marinade leans on garlic, shallots, coriander, and cumin, while the tamarind syrup ties it all together with a lovely sheen. I’ve come to prefer it over beef satay when I want something bold and warming.
If you’ve tried Sate Padang with curried sauce, you’ll find sate kambing equally rich but with a sharper edge. I like serving it alongside Beef Satay with Kecap Manis and Coriander for contrast, and it makes a fine addition to the Indonesian Satay BBQ Platter when you’re feeding a crowd. You can also browse my 10 Indonesian Satay Recipes for more regional variations and sauce ideas.
Tamarind Works So Well with Lamb
Tamarind’s natural acidity cuts through the fattiness of lamb, brightening the overall flavour. It balances the savoury spices without overpowering them. The glaze turns sticky as it grills, coating each piece with a glossy caramelised finish that’s irresistible.
Ingredients (serves 4)
- 600 g lamb leg or shoulder, cut into 3 cm cubes
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon palm sugar, grated
- 2 tablespoons tamarind juice
- 2 tablespoons kecap manis
- 100 ml coconut milk
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For glaze
- 1 tablespoon palm sugar
- 1 tablespoon tamarind juice
- 1 tablespoon kecap manis
Ingredient Notes
Lamb shoulder offers the perfect balance of meat and fat for grilling. The fat helps keep the meat juicy and gives that distinct satay aroma once it hits the heat. If you prefer leaner meat, use leg cuts, but don’t skip the marination time as it tenderises the fibres.
Tamarind juice adds tang and depth that balance the sweetness of palm sugar. Kecap manis gives that signature sticky glaze, so avoid replacing it with regular soy sauce unless you add extra sugar to make up for the missing sweetness.
Equipment Needed
A charcoal grill gives the skewers a lovely smokiness that works perfectly with lamb. If you’re cooking indoors, use a ridged cast-iron pan to mimic the grill marks and retain heat. Bamboo skewers should be soaked in water for at least half an hour to prevent burning. A small saucepan is useful for reducing the tamarind glaze. It thickens slightly as it simmers, so keep an eye on it to avoid burning the sugar.
Instructions
Mix garlic, shallots, coriander, cumin, palm sugar, salt, and oil into a smooth paste. Stir in tamarind juice, kecap manis, and coconut milk. Add the lamb pieces and coat evenly. Cover and refrigerate for four hours or overnight.
Preheat the grill to medium-high. Thread the marinated lamb onto skewers, shaking off any excess marinade. Cook for 3–4 minutes on each side, basting with the tamarind glaze as they cook. Turn the skewers often until the edges are caramelised and lightly charred.
Serve immediately with extra glaze drizzled over the top.
Grilling and Glazing Tips
The key to good sate kambing is layering the glaze during cooking rather than pouring it on at the end. Each brush of glaze caramelises slightly, building up a glossy finish. Keep the heat moderate to prevent burning the sugar.Rest the skewers for a few minutes after grilling to let the juices settle. The flavour deepens as the meat cools slightly, giving you tender, fragrant bites every time.
What to Serve with This Recipe
I like to pair sate kambing with steamed rice and fresh tomato sambal. The acidity and brightness balance the smoky glaze. It’s also lovely with lontong rice cakes, which soak up every drop of sauce. For a bigger spread, try serving it alongside Sate Madura with sweet soy marinade or Sate Padang with its rich curried sauce. The contrast of textures and sauces makes for a satisfying table.
Wine and Beer Pairings
A Shiraz or Syrah pairs beautifully with lamb’s richness and tamarind’s acidity. Its peppery notes mirror the coriander and cumin in the marinade. Cabernet Sauvignon also works if you prefer something more structured. For beer, a dark ale complements the smoky glaze, while a crisp pilsner refreshes the palate between bites. Both bring out different sides of the dish.
FAQ: Common Questions About Sate Kambing
Can I use goat meat instead of lamb?
Yes, goat is traditional in Indonesia, though it takes longer to tenderise. Slow-cook first, then grill for best texture.
Can I skip the coconut milk?
You can, but it helps tenderise the meat and balances the acidity. Replace with a tablespoon of neutral oil if avoiding dairy-like richness.
How can I make the glaze thicker?
Simmer the glaze a little longer, or add a teaspoon of palm sugar until it reaches syrup consistency.
Is this recipe spicy?
It’s aromatic more than spicy. Add chili paste to the glaze if you want extra heat.
Tips for Success with Tamarind Glaze Satay
Marinate the lamb long enough for the tamarind and spices to penetrate. This gives it flavour all the way through rather than just on the surface. Don’t overcrowd the grill, as lamb needs space to sear rather than steam. Keep brushing the glaze lightly and often. The goal is to build up a rich coating rather than flooding the skewers. A few layers of caramelisation make all the difference.
Recipe Variation Suggestions
Add ground peanuts to the glaze for a nutty version. It turns into a hybrid between sate kambing and traditional peanut satay, with a thicker texture. For a different protein, beef works beautifully with this marinade, or try firm tofu for a plant-based alternative. The tamarind glaze gives tofu a surprisingly meaty quality once grilled.
Storage and Reheating: Tamarind Lamb Satay
Store leftovers in the fridge for up to three days. Reheat in a covered pan over low heat with a little water to keep the glaze from burning. The sauce will loosen as it warms. If freezing, keep the lamb and glaze separate, then reheat gently when ready to serve. Avoid microwaving to preserve tenderness.
Nutrition Information
Lamb is rich in protein and iron, making this satay both satisfying and nourishing. Tamarind adds natural antioxidants and supports digestion, while coconut milk provides healthy fats. For lighter options, use lean lamb or replace half the portion with mushrooms or tempeh. The marinade remains full-flavoured and works well for gluten-free or dairy-free diets.
Sate Kambing: Indonesian Grilled Lamb Skewers with Tamarind Glaze
Ingredients
- 600 g lamb leg or shoulder, cut into 3 cm cubes
- 3 cloves garlic minced
- 3 shallots finely chopped
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tbsp palm sugar grated
- 2 tbsp tamarind juice
- 2 tbsp kecap manis
- 100 ml coconut milk
- 1 tsp salt
- 1 tbsp vegetable oil
For the glaze
- 1 tbsp palm sugar
- 1 tbsp tamarind juice
- 1 tbsp kecap manis
Instructions
- Mix garlic, shallots, coriander, cumin, palm sugar, salt, and oil into a smooth paste. Stir in tamarind juice, kecap manis, and coconut milk. Add the lamb pieces and coat evenly. Cover and refrigerate for four hours or overnight.
- Preheat the grill to medium-high. Thread the marinated lamb onto skewers, shaking off any excess marinade. Cook for 3–4 minutes on each side, basting with the tamarind glaze as they cook. Turn the skewers often until the edges are caramelised and lightly charred.
- Serve immediately with extra glaze drizzled over the top.