Best 4 Indonesia Sate Meat Kabobs Recipes
Indonesia sate meat kabobs is a delightful culinary creation, originating from the diverse culinary landscape of Indonesia. These delectable skewers are made from succulent cuts of marinated meat, skillfully grilled over an open flame, resulting in a symphony of flavors that are sure to tantalize your taste buds. As you embark on this culinary journey, discover the secrets to crafting the perfect sate meat kabobs, exploring the intricate blend of spices and marinades that will transform ordinary ingredients into an extraordinary feast.
Let's cook with our recipes!
SATE KOMO (INDONESIAN BEEF SATE)
Steps:
- In a large bowl, combine all the ingredients, mixing well. Set aside at room temperature to marinate for 15 minutes.
- Preheat the broiler or a grill. Slide the beef cubes onto the skewers, using 4 to 5 cubes per skewer. Press the beef into the marinade to get as much of the coconut as possible to cling to the meat. Grill, turning once, until browned and cooked to the desired doneness, 3 to 6 minutes per side. Serve immediately.
INDONESIA SATE (MEAT KABOBS)
This is a fabulous treat for summer barbecues with a fresh salad and French bread or even a quick supper with Indonesian fried rice. It's great with beef, pork, or chicken.
Provided by frida
Categories Indonesian Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill skewers until beef reaches desired doneness, about 5 minutes for medium.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 6.5 g, Cholesterol 69.2 mg, Fat 5.4 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 418.7 mg, Sugar 1.7 g
INDONESIA SATE (MEAT KABOBS)
This is a fabulous treat for summer barbecues with a fresh salad and French bread or even a quick supper with Indonesian fried rice. It's great with beef, pork, or chicken.
Provided by frida
Categories Indonesian Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill skewers until beef reaches desired doneness, about 5 minutes for medium.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 6.5 g, Cholesterol 69.2 mg, Fat 5.4 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 418.7 mg, Sugar 1.7 g
INDONESIAN CHICKEN KEBABS (SATé AYAM, BUMBU SATé)
These spicy kebabs are sold from roadside stalls in Indonesia where they are considered snacks, but several can be consumed as a main course with sweet, spicy peanut sauce and a salad.
Provided by Sandi From CA
Categories Chicken Breast
Time 23m
Yield 6 main course servings
Number Of Ingredients 20
Steps:
- PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef's knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
- Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
- Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
- MAKE THE PEANUT SAUCE: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
- Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
- Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
- PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
- Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
- Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.
Nutrition Facts : Calories 437.1, Fat 27.6, SaturatedFat 4, Cholesterol 68.4, Sodium 592.2, Carbohydrate 11.9, Fiber 3.8, Sugar 2.9, Protein 38.3
Tips:
- Choose the Right Meat: For a succulent and tender satay, select high-quality cuts of meat. Beef, chicken, lamb, and goat are popular choices. Ensure the meat is fresh and properly trimmed.
- Marinate the Meat: Marinating the meat adds flavor and helps tenderize it. Use a mixture of spices, herbs, and yogurt or coconut milk to create a flavorful marinade. Allow the meat to marinate for at least 30 minutes, or ideally overnight.
- Skewer the Meat: Use bamboo or metal skewers to skewer the meat. Soak bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
- Grill the Satay: Grill the satay over medium heat, turning frequently, until cooked through. The cooking time will vary depending on the type of meat and the thickness of the skewers.
- Make the Peanut Sauce: The peanut sauce is an essential component of satay. Combine peanut butter, coconut milk, spices, and herbs to create a creamy and flavorful sauce.
- Serve with Accompaniments: Satay is typically served with a variety of accompaniments, such as ketupat (rice cakes), lontong (compressed rice), or nasi goreng (fried rice). Cucumber, onion, and tomato slices are also common accompaniments.
Conclusion:
Indonesian sate is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its tantalizing flavors and variety of options, sate is a popular dish worldwide. Whether you prefer beef, chicken, lamb, or goat, there's a sate recipe to suit every taste. Experiment with different marinades and peanut sauce recipes to create your own unique and flavorful satay dish. So fire up the grill, skewer some meat, and indulge in the smoky, savory goodness of Indonesian sate.
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