• 500 gr lean mince lamb (i prefer from the thight)
  • Flat bamboo skewers (soaked in the water)
  • 500 r goat of lamb fat tissue from the stomach ( if you dont have this you can just easly replace with breadcrumbs and 1 eggs intsead)
  • (and to give more flavor to the lamb add a bit of minced fat, if you are not going to cover the lamb with the fat tissue)
  • salt and peper to taste
  • 2 table spoon of sweet soy sauce


Marinating Sauce (for the grill)

  • 1 tablespoon of tamarid
  • 2 ml watar
  • 1 teaspooncorriander, sautee until fragrant
  • 7 birds eye chili, grinded until smooth
  • 2 tablespoon sweet javanese sugar (you can add brown sugar if you dont have javanese sugar)
  • pinch of salt
  • 2 tablespoon of sweet soy sauce


Deluted the tamarin with water then strain, add the mix of tamarind water with crush corriander (this time the corriander is already a powder) add the grinded chili and javanese sugar, cooked until it all become a thick syrup looking, add pepper and salt to it. to give a bit more flavor I add 2 tablespoon of sweet soy sauce.


  • mix mince lamb with salt and pepper, then add the soy sauce, then mix well.
  • take the meat dough, then condense along the satay skewers, then wrap with the goat fat. (if you are not using the goat fat, only using bread crumbs and eggs intsead, mix all of that throughly then condense along the satay skewers, it will not hold nicely but it will do)
  • Spread satay with the marinating sauce, then grilled satay with hot coals until done, while at all times in the spread with marinating sauce. to gain maturity in the middle of satay, cut crosswise and then in open wide (butterfly cut), cook again. (when not using the grill, you can use the sautee pan.


If the meat mix are to soft, cooked the meat away from the heat until the meat become solid, then you can immediately put back on the direct heat. You can also cover the meat with alumunium foil, to help them cooked well