Easy Goat Satay Recipe Without Pressure Cooker for Eid Feast

Jakarta – Tender, odor-free goat satay remains a favorite dish during Eid al-Adha, when families across Indonesia prepare meals from freshly distributed sacrificial meat. One popular variation is the Solo-style goat satay, known for its savory flavor profile and generous use of pepper.

Eid al-Adha is closely associated with grilled meat dishes, especially goat satay, which is often prepared in the late afternoon or evening after the distribution of qurban meat. Many households seek simple yet effective methods to ensure the meat is both tender and free from the strong “prengus” aroma often associated with goat.

The Solo-style recipe offers a practical solution. It combines traditional spices with a balanced technique to enhance flavor while minimizing odor. The dish is typically served with sweet soy sauce-based sambal, complemented by fresh slices of cabbage, shallots, bird’s eye chilies, and tomatoes.

Below is a home-friendly recipe for tender and odor-free goat satay without using a pressure cooker:

Recipe: Solo-Style Goat Satay
Preparation Time: 60 minutes
Difficulty Level: Medium
Servings: 4
Origin: Java
Category: Meat Dish

Ingredients:

• 500 grams of goat meat

• 100 grams of fat

• Skewers

• 2 tablespoons lime juice

Ground spice mixture:

• 3 cloves garlic

• 5 shallots

• 1/2 teaspoon whole pepper

• 3 candlenuts, roasted

• 1 teaspoon coriander, roasted

• 1/2 teaspoon cumin

• 2 cm ginger

• 2 cm galangal

• 1 teaspoon salt

Accompaniments:

• Sweet soy sauce

• Ground pepper

• Sliced cabbage

• 1 tomato, sliced

• 2 shallots, sliced

• 2 bird’s eye chilies, sliced

Cooking method:

Cut the goat meat into bite-sized cubes and rub with lime juice to help reduce odor.

Blend the spices into a smooth paste and coat the meat evenly. Let it marinate for at least one hour to allow the flavors to absorb.

Thread the marinated meat onto skewers, alternating with small pieces of fat if desired. Grill over charcoal, brushing with sweet soy sauce during the cooking process.

Turn the skewers regularly to ensure even cooking. Grill until the meat is fully cooked yet remains tender.

Serve hot with sweet soy sambal, sliced vegetables, and a sprinkle of ground pepper on top.

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