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1
Cut and Marinate the Goat
15 Minutes Active, 60 Minutes Marinating
Fridge, 4°C (39°F)
Cut the goat into even cubes about 2.5 cm (1 in) across, trimming off hard fat and sinew. Whisk 45 g kecap manis, the pineapple juice, grated garlic, the chopped 40 g shallot, coriander, cumin, tamarind paste, brown sugar, lime juice, salt and black pepper into a dark, glossy marinade, then toss the goat cubes through it until every piece is coated. Cover and refrigerate for one hour.
Even cubes cook evenly — a mix of big and small pieces means the small ones dry out before the big ones are done.
Done when: Every cube is evenly dark from the kecap manis and glossy with marinade; no pale, dry patches remain.
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2
Mix the Kecap Manis Sauce
10 Minutes
Room temperature, about 21°C (70°F)
Stir the remaining 45 g kecap manis with the sliced 40 g shallot, the diced tomato and the sliced bird's eye chillies in a small bowl. Taste and add a squeeze of lime if you want it sharper. Set aside at room temperature — this sauce is served raw over the hot skewers.
Make the sauce while the goat marinates so the shallot softens slightly in the kecap manis and the flavours meld.
Done when: The shallot and tomato are coated in dark sauce and the chilli is spread evenly through the bowl.
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3
Thread the Skewers
10 Minutes
Room temperature, about 21°C (70°F)
Soak 12 bamboo skewers in water for 30 minutes so they do not burn on the grill. Lift the goat cubes out of the marinade, shaking off the excess, and thread 4 cubes onto each skewer, leaving a small gap between cubes so the heat reaches all sides. Discard the leftover marinade.
Thread the cubes through their flattest side so they sit flat on the grill and do not spin when you turn the skewer.
Done when: Each skewer holds 4 cubes snugly with small gaps between them; no marinade drips off the meat.
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4
Grill the Satay
12 Minutes
High heat, 230°C (450°F); goat must reach 63°C (145°F)
Heat a charcoal grill or grill pan until very hot. Brush the skewers lightly with the vegetable oil and lay them over the heat. Grill for 10–12 minutes, turning every 3 minutes and brushing with a little extra kecap manis in the last 2 minutes, until the outside is dark and charred at the edges.
Do not press the skewers down — it squeezes the juices out. If the kecap manis flares up, move the skewers to a cooler part of the grill for a moment.
Done when: The outside is dark and caramelised with charred edges, and the centre of the largest cube reaches 63°C (145°F) on a meat thermometer.
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5
Rest and Glaze
3 Minutes
Resting, about 60°C (140°F)
Lift the skewers off the grill and rest them on a warm plate for 3 minutes so the juices settle back into the meat. Brush once more with the remaining kecap manis while they rest so the glaze stays glossy.
Cutting into a skewer straight off the grill spills the juices onto the plate — the 3-minute rest is what keeps the goat juicy.
Done when: The meat is firm to the touch but still springs back, and no juices run out when you press a cube gently.
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6
Serve the Sate Kambing
2 Minutes
Serving temperature, about 60°C (140°F)
Slide the skewers onto a serving plate, spoon the kecap manis sauce with its shallot, tomato and chilli over the top, and scatter the fried shallots over everything. Serve at once with lontong rice cakes on the side.
Serve the sauce on top, not underneath — the hot goat warms the raw shallot and tomato just enough without cooking them soft.
Done when: The plate shows glossy dark skewers under a spoonful of sauce, with bright tomato, shallot and chilli visible around the edges.
auto_awesome Finishing Touches & Plating
Slide the skewers onto a plate, spoon the kecap manis sauce with its shallot, tomato and chilli over the top, and scatter the fried shallots over everything. Eat while the goat is still hot and the edges are crisp — sate kambing waits for no one.
Indonesia
35m
