Satay kambing (goat satay)

This is a classic Javanese satay made with goat meat. ‘Kambing’ means goat in Javanese.

Creation by Arthur Beek, ROC Friese Poort, the Netherlands.

Satay kambing (goat satay)

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neck of goat



kecap manis (thick, sweet soy sauce)



garlic, finely chopped




As needed:


sunflower oil

Preparation method

  • Clean the leg of goat and remove the membrane.
  • Cut the meat into small cubes.
  • Put the soy sauce, finely chopped garlic, and ginger in a bowl and mix thoroughly.
  • Add the cubed goat meat, mix, and leave to marinate for half an hour.
  • Thread the marinated goat meat onto skewers (three cubes of meat on each skewer).
  • Grill the skewers, preferably on a barbecue but you could also use the grill.
  • Serve with soy sauce.

Serving suggestions

  • As a snack, with home-made peanut sauce and crispy fried onions.
  • As a main course, with deep-fried onions, lontong rice cakes, or finely chopped raw shallots. Serve with rice if you like.

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