| ||1 || tsp. tamarind paste |
| ||1 || Tbsp. hot water |
| ||2 || garlic cloves, minced |
| ||½ || tsp. salt, or to taste |
| ||2 || medium or 1 large shallot, peeled and grated |
| ||1 || Tbsp. palm sugar |
| ||1½ || Tbsp. lemon juice |
| ||2 || Tbsp. kecap manis (see Note) |
| ||1½ || lb. lamb, cut into bite-sized pieces |
- Dissolve the tamarind paste in the hot water and press the pulp through a sieve. Mix the strained liquid with the remaining marinade ingredients in a bowl.
- Stir in the meat so that all the pieces are coated, and let marinate at room temperature for an hour or so.
- Thread the meat onto bamboo skewers and grill over charcoal.
The thick, sweet Indonesian soy sauce known as kecap manis is available at Asian grocery stores and online.
Meat on a stick