Indonesia Sate (Meat Kabobs)

Indonesia Sate (Meat Kabobs)

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    2 h 20 m
Recipe by  frida

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (5)

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Debbie Rangel (Schatje)

Debbie Rangel (Schatje)

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!

Maria Bouma

Maria Bouma

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.




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Amount Per Serving (4 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 25.1 g
  • 50%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 419 mg
  • 17%

Based on a 2,000 calorie diet



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Yummy Honey Chicken Kabobs


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Szechuan Beef