Sate Kambing (Satay de chèvre)

Marinate the goat

In a bowl, mix the goat meat (and fat cubes, if using) with the kecap manis, garlic, coriander, cumin, white pepper, oil, lime juice and salt. Massage the marinade into the meat with your hands, cover and refrigerate for at least 2 hours, or overnight for the deepest flavour and the most tender result.

• 600 g goat meat
• 100 g goat or lamb fat
• 4 tbsp kecap manis
• 3 cloves garlic
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 2 tbsp vegetable oil
• 1 lime juice
• 1 tsp salt

✅ C'est prêt quand : every piece of meat is evenly coated and has darkened slightly in colour

Thread the skewers

Thread 4–5 cubes of marinated goat onto each soaked skewer, alternating with a cube of fat if you are using it. Push the pieces close together so the skewer feels snug, with no gaps where the meat could dry out on the grill.

• 20 bamboo skewers

✅ C'est prêt quand : all the meat is used and each skewer is packed tightly from end to end

Make the sambal kecap

In a small bowl, stir together the kecap manis, shallots, chillies, tomato, lime juice and salt. Let it sit at room temperature while you grill, so the shallots soften slightly and the flavours blend.

• 6 tbsp kecap manis
• 4 shallots
• 3 bird's eye chillies
• 1 small tomato
• 1 lime juice
• 1 pinch salt

✅ C'est prêt quand : the sauce looks glossy and the shallots have softened a little at the edges

Grill over charcoal

Light charcoal and let it burn down until the coals glow red under a thin layer of grey ash, with no open flame (about 200°C (400°F)). Grill the skewers, turning every minute or so and brushing with any leftover marinade, for 8–10 minutes, until the edges are charred and the meat is cooked through but still juicy.

✅ C'est prêt quand : the meat is charred at the edges and no longer pink in the centre (internal temperature at least 71°C (160°F))

Rest and serve

Let the skewers rest for 2 minutes off the heat so the juices settle back into the meat. Serve hot with the sambal kecap, lime wedges, sliced cucumber and extra shallot rings.

• to serve lime wedges
• to serve sliced cucumber and extra shallot rings

✅ C'est prêt quand : the skewers are ready to eat, juicy and aromatic