Sate Klatak with Nasi Campur
Charred bone-in lamb skewers with a smoky peanut glaze, served over fragrant rice, crispy noodles, and traditional accompaniments. A weeknight version of Yogyakarta's iconic street satay.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 1 lb lamb, bone-in pieces (ribs or leg chunks)
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 whole lime (juiced)
- 1 tbsp ginger, minced
- 1 tbsp sambal oelek or chili paste
- 2 cups cooked white rice
- ½ cup crispy fried shallots or noodles (store-bought)
Instructions
- 1
Stir peanut butter, soy sauce, lime juice, ginger, and sambal into a paste. Coat lamb pieces thoroughly.
- 2
Thread lamb onto skewers, leaving small gaps. Season with salt and pepper.
- 3
Heat a cast-iron skillet or grill to medium-high. Once smoking, lay skewers down and DO NOT move them.
- 4
Char 3–4 minutes per side until edges blacken and lamb is cooked through. Baste with extra paste if desired.
- 5
Divide rice between two plates. Top with charred satay skewers and scatter fried shallots on top.
- 6
Serve immediately with lime wedges, extra sambal, and krupuk (if on hand) on the side.
Tools you’ll need
- metal skewers
- 12-inch cast-iron skillet or outdoor grill
- small mixing bowl
- brush or spoon for basting
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