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Indonesian Grilled Skewers

Serves 4 to 6 Appetizer meat, Appetizers

Indonesian Grilled Skewers

Indonesian Grilled Skewers, a beloved staple of home dining, finds its origins in the everyday kitchens across the archipelago. This dish is a true reflection of how Indonesian families cook for themselves, with no precise measurements but rather a reliance on instinct and tradition. It's a dish that appears on tables during casual gatherings, capturing the essence of communal dining.

Expect each skewer to offer a harmonious blend of tender lamb, delicately seasoned with cumin, and the subtle sweetness of onion. The olive oil enriches the meat, ensuring a succulent bite every time. This is not a dish of exact science, but of feel, where salt and pepper are added to taste, reflecting the cook's personal touch.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the lamb cubes and onion. Cut the 600 g of lamb into uniform cubes, about 2.5 cm each, to ensure even cooking. Peel and finely chop the onion. This will help the onion blend well with the lamb and impart its flavor evenly during cooking.
  2. In a large mixing bowl, combine the lamb cubes, chopped onion, 2 tbsp of olive oil, and 1 tsp of cumin. Mix thoroughly with your hands or a spoon, ensuring each piece of lamb is well-coated with the oil and spices. This step builds the foundational flavor of the skewers.
  3. Season the mixture generously with fine sea salt and black pepper to taste. Toss again to distribute the seasoning evenly. The salt will draw out moisture from the lamb, enhancing its flavor and helping it to brown nicely when grilled.
  4. Thread the seasoned lamb cubes onto skewers, leaving a small gap between each piece to allow heat to circulate and cook the meat evenly. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
  5. Preheat your grill to high heat. Once hot, place the skewers on the grill, ensuring they are spaced apart. Grill the skewers, turning occasionally, until the lamb is cooked through and has a nice char on the outside. Look for a deep brown color and a slightly crisp exterior, which indicates they are done.
  6. Remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute within the meat, keeping it moist and flavorful. Serve immediately, allowing everyone to enjoy the skewers while they are hot and aromatic.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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