If you are a meat lover, satay (sate) is a must-try dish. It stands out as one of Indonesia’s most globally recognized foods, celebrated for its aromatic marinades, bold spices, and traditional charcoal-grilling techniques. According to TasteAtlas in the meat dish category, here are the seven best Indonesian satay you should try.
1. Sate Kambing (Goat Satay)
Sate kambing is a classic Indonesian dish made from goat or lamb meat cut into cubes and marinated with sweet soy sauce, galangal, shallots, pineapple juice, and sometimes chili. The meat is skewered using thicker bamboo sticks to support its firmer texture, then grilled over charcoal. It is typically served with sweet soy sauce and sliced shallots.
2. Sate Padang
Originating from West Sumatra, sate Padang is known for its thick, spicy curry-like sauce. Beef, beef tongue, or offal is boiled in spiced broth before grilling, then topped with a sauce made from rice flour, turmeric, coriander, cumin, lemongrass, and chili. The result is savory, aromatic, and slightly spicy.
3. Sate Madura
Hailing from Madura Island in East Java, sate Madura is famous for its rich peanut sauce. Chicken or beef is marinated, grilled while brushed with sweet soy sauce and garlic, then generously coated with thick peanut sauce. It is commonly served with rice cakes and fried shallots.
4. Sate Lilit
A Balinese specialty, sate lilit is made from minced meat wrapped around flat skewers. While fish and seafood are also used, pork is the most common. Seasoned with lemongrass, galangal, chili, and lime leaves, sate lilit is a staple in Bali and is often enjoyed with rice or rice cakes, either as a main dish or snack.
5. Sate Babi (Pork Satay)
Sate babi originates mainly from Balinese and Chinese-Indonesian communities. Unlike most Indonesian satay—typically made from chicken, beef, or goat due to Indonesia’s majority Muslim population—sate babi is popular in regions where pork is widely consumed, such as Bali, North Sulawesi, and parts of Java with significant non-Muslim populations. It is marinated with garlic, shallots, coriander, tamarind, soy sauce, and palm sugar, then grilled until caramelized. In Bali, sate babi is often served during ceremonies with rice, lawar, and sambal, while Chinese-Indonesian versions are common at urban street stalls.
6. Sate Plecing
From Lombok, sate plecing features grilled beef skewers served with a fiery sambal made from red chilies, garlic, salt, and lime juice. The meat is simply seasoned, allowing the sharp, spicy sambal to dominate the flavor profile.
7. Sate Klatak
Sate klatak comes from Bantul, Yogyakarta, and uses young goat meat skewered on iron rods instead of bamboo. Seasoned only with salt and garlic, it is grilled over charcoal and served with a separate bowl of mild goat curry (gulai), highlighting the natural flavor of the meat.
From smoky goat skewers in Java to spicy beef satay in Lombok and aromatic pork satay in Bali, each variation tells a story of local ingredients, cultural influences, and time-honored grilling techniques. Enjoyed at street stalls or festive gatherings, satay remains one of Indonesia’s most beloved dishes. Which one is your favorite?
Source: TasteAtlas
Photo Credit: SHUTTERSTOCK/Riki Risnandar PhotoPro
