Lamb Sate

Ingredients

• 700 glamb cubes
• 3 tbspkecap manis
• 2 tbsppeanut sauce
• 2 clovesgarlic
• as neededskewers
• to tastefine sea salt and black pepper

Method

1. Start by soaking the skewers in water for at least 30 minutes to prevent them from burning during grilling. Meanwhile, mince 2 cloves of garlic finely. In a large bowl, combine the minced garlic with 700 g of lamb cubes, 3 tbsp of kecap manis, and 2 tbsp of peanut sauce. Mix well to ensure the lamb is evenly coated with the marinade.
2. Cover the bowl with plastic wrap and let the lamb marinate in the refrigerator for at least 1 hour. This allows the flavors to penetrate the meat, making it more flavorful and tender.
3. Once marinated, thread the lamb cubes onto the soaked skewers, leaving a little space between each piece for even cooking. Prepare your grill or grill pan by preheating it over medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Place the lamb skewers on the hot grill. Cook for about 3-4 minutes on each side, turning occasionally. Look for a nice char on the outside, and the lamb should be cooked to your preferred level of doneness. The meat should be slightly firm to the touch and have a juicy interior.
5. Once the lamb is cooked, remove the skewers from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is succulent.
6. Finish by sprinkling fine sea salt and freshly ground black pepper to taste over the skewers. Serve the Lamb Sate immediately while it's hot, accompanied by additional peanut sauce if desired.