READY IN ABOUT 2½ hrs

Indonesia Sate (Meat Kabobs)

Read Reviews (5)

"This is a fabulous treat for summer barbecues with a fresh salad and French bread or even a quick supper with Indonesian fried rice." — frida

Directions

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.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill skewers until beef reaches desired doneness, about 5 minutes for medium.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 2 hrs 20 mins

Reviews More Reviews

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!

—Debbie Rangel (Schatje)

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Jun 11, 2011

Greate

—allvizible

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5 Ratings

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!

—Saveur

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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.

—Maria Bouma

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May 08, 2013

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

—RainbowJewels

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Nutrition

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.

Nutritional Information

Indonesia Sate (Meat Kabobs)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 200
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 1.9g 9 %
** Cholesterol 69mg 23 %
Sodium 419mg 17 %
** Potassium 548mg 15 %
Total Carbohydrates 6.5g 2 %
** Dietary Fiber 0.9g 3 %
Protein 25.1g 50 %
** Sugars 1.7g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 42 %
** Thiamin 17 %
** Niacin 69 %
** Vitamin B6 36 %
** Magnesium 15 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.