Rabbit satay

01 / ABOUT THE DISH

About the dish

Sate kelinci is a skewered rabbit meat dish originating from the highland regions of Central Java, Indonesia, particularly popular in areas such as Tawangmangu, Lembang, and around the slopes of Mount Merapi. This variant of Indonesian sate features tender cuts of rabbit grilled over charcoal and typically served with either a savory soy-based sauce or a spiced peanut sauce, depending on local preference. The meat is usually marinated in a mixture of garlic, coriander, salt, and sweet soy sauce before being skewered and grilled, giving it a subtly sweet, smoky, and mildly gamey flavor that distinguishes it from more common versions made with chicken, beef, or goat. Sate kelinci is known for its lean texture and is often considered a lighter option, enjoyed by travelers and locals alike in cooler mountain climates where rabbit farming is more common. The dish is closely associated with Javanese culinary culture, where sate is a central component of street food and home cooking. In regions where sate kelinci is widely sold, such as tourist spots in the Dieng Plateau or forested hill towns, it is often grilled fresh to order by roadside vendors and eaten with steamed rice or rice cakes. Unlike more urban sate variants that are mass-produced or widely exported, sate kelinci tends to remain a specialty of areas where rabbit is both raised and consumed more regularly.