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Lamb Satay Recipe – Resep Sate Madura

Lamb Satay Recipe - Resep Sate Madura

Lamb Satay Recipe – Resep Sate Madura

Normally made with goat meat, this is probably the most popular type of satay in Indonesia, originating from
the island of Madura just to the northeast of Java.

Ingredients :

  • 11/2 lbs (750 g) boneless lamb
  • 24 bamboo skewers, soaked in water for 4 hours before using
  • Lime wedges, to serve
  • 1 portion Sambal Kecap
  • 1 portion Sambal Kacang


  • 1/2 cup (125 ml) sweet Indonesian soy sauce (kecap manis)
  • 1/2 teaspoon coriander seeds, crushed, or 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon freshly squeezed lime or lemon juice

Method :

  1. Cut the lamb into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinade.
  2. Prepare the Sambal Kecap and Sambal Kacang.
  3. Thread the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the reserved Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side.

Makes 24 satays or serves 4 to 6
Preparation time : 30 mins + 2 hours to marinate
Cooking time : 15 mins


Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen


See also Indonesian Recipe “Lombok-style Marinated Beef Satay Recipe – Resep Sate Ampet Sasak”