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Savory Goat Satay

A deliciously marinated goat satay served with a rich peanut sauce, capturing the essence of Southeast Asian street food.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 lb Goat or Mutton - cut into 1-inch chunks Opt for grass-fed for better flavor.
  • 1/4 cup Kecap Manis - sweet soy sauce
  • 1 tbsp Galangal - minced Fresh is preferred.
  • 3 tbsp Ground Shallots
  • 1/2 cup Pineapple Juice Acts as a tenderizer.
  • 2 pcs Chili Peppers - including Thai chili and bird's eye Adjust spice level to taste.
  • 2 cloves Garlic - minced
  • 1 medium Tomato - chopped
  • 1 tsp Coriander Powder
  • 1 tbsp Tamarind
For serving
  • 1/2 cup Peanut Sauce For dipping.
  • Additional Kecap Manis For serving.
  • 2 pcs Shallots For serving.
  • Plain Rice, Lontong, or Ketupat Rice Cakes For serving. Choose based on preference.

Method
 

Preparation
  1. Slice the goat into 1-inch chunks, ensuring consistency for even cooking.
  2. In a blender, combine pineapple juice, shallots, garlic, galangal, tamarind, coriander, and kecap manis. Blend until smooth and aromatic.
  3. Coat the goat chunks with the marinade, ensuring they are well-covered. Let them rest for at least 2 hours or preferably overnight for maximum flavor infusion.
  4. Thread the marinated meat onto thick bamboo skewers, ensuring not to overcrowd.
Cooking
  1. Ignite your charcoal until glowing and ready, with medium-high heat perfect for grilling.
  2. Place the skewers on the grill, cooking for about 10-15 minutes. Turn occasionally until they are beautifully charred and cooked through.
Serving
  1. Plate the satays with additional kecap manis, peanut sauce, or chili sauce, alongside plain rice, lontong, or ketupat for a complete experience.

Notes

To enhance the nutritional profile, add more veggies like bell peppers or zucchini onto the skewers. Swap ingredients like using coconut aminos instead of kecap manis for a lower-sugar variant. Serve with quinoa instead of white rice for more nutrients.