Indonesia Sate (Meat Kabobs) Recipe -
Indonesia Sate (Meat Kabobs) Recipe

Indonesia Sate (Meat Kabobs)

Recipe by  

"This is a fabulous treat for summer barbecues with a fresh salad and French bread or even a quick supper with Indonesian fried rice. It's great with beef, pork, or chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    2 hrs 20 mins


  1. Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Grill skewers until beef reaches desired doneness, about 5 minutes for medium.
Kitchen-Friendly View


  • Cook's Note:
  • Substitute pork tenderloin or boneless chicken thighs for the beef, if you prefer.

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2009

Outstanding recipe! My husband is from The Netherlands and he is also Indonesian. During our last family reunion the family made us a wonderful Indonesian meal and the Sate was my favorite, his too. I really like the kecap manis and the sambal oelek. These are common ingredients in Dutch supermarkets as Indonesians are historically a part of the Dutch community. I recommend this recipe as it is very authentic. I also recommend preparing a peanut sauce to go with it as I have never had it without, whether in a restaurant or at my in-law's home. The peanut sauce should be specifically an Indonesian sauce as it is a wonderful flavor of sweet and spicy. It is much different than Thai Sate and peanut sauce, it's thicker for one. Just my opinion but after having the Indonesian version at my family's home I haven't ordered the Thai version since. My husband is very lucky to have grown up eating this type of food!

Most Helpful Critical Review
Aug 04, 2015

The only thing you could taste was the red wine.


7 Ratings

Aug 14, 2012

Being an Indonesian, I gave this recipe only 4 stars noting that this is not as authentic as it is. I am, however, happy that I know someone posted this Sate recipe. It is not that authentic for the use of red wine and beef. Chicken or goat meat is more commonly use and red wine is avoided because we do not have a wine drinking culture and we're bound to the halal-ness of food to consume. Wine is not halal due to its alcohol content (though some people still drink it anyway). Thank you for posting this recipe. Looking forward to read some more from you.

Jun 11, 2011


Jun 20, 2011

Wow, this was one terrific recipe. So flavorful and delicious. I made the marinade exactly as published using vadalia onion, and marinated my beef about 10 hours. I skewered them alternating vadalia onion with the beef, and hubs grilled to perfection. Served with a prepared thai (ok, I know it's not completely authentic!) spicy peanut sauce, jasmine rice and thai green beans. Soooo good, and a company worthy summer meal. Loved this. Many thanks for sharing your recipe!

May 08, 2013

Delicious! I made with no changes and we all loved this!


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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