|Place of origin||Indonesia|
|Region or state||Yogyakarta|
|Main ingredients||goat or mutton, gulai|
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. In Javanese, the act of roasting satay in an open fire is called "klathak".
This satay is quite different from other variants of satay, in that it uses mainly salt and a pinch of pepper as its main marinating seasoning. The skewers used to grill or roast the satay are made from iron, unlike other satays which use bamboo skewers. The iron skewers act as heat conductors and help the meat cook evenly from the inside.
The satay is usually served with gulai (curry soup). The gulai is richly spiced, sometimes cooked with lamb bone, and boiled using a small fire for approx. 30 minutes. 
- ^ a b c d Susanto, Slamet (May 2, 2008). "'Sate klatak', a unique flavor of Bantul". © 2017 PT. Niskala Media Tenggara. The Jakarta Post. Retrieved October 3, 2017.
- ^ a b c Hasnah, Vivin Afanin; Nugroho, Setyo Prasiyono (2021-07-30). "GASTRONOMI MAKANAN YOGYAKARTA SEBAGAI ATRAKSI WISATA KULINER". UNCLLE (Undergraduate Conference on Language, Literature, and Culture) (in Indonesian). 1 (1). ISSN 2798-7302.
- ^ a b c d Rahmiasri, Masajeng (June 27, 2017). "Hari Raya Recipe: Hotel Indonesia Kempinski Jakarta's 'Sate klatak balibul'". © 2017 PT. Niskala Media Tenggara. The Jakarta Post. Retrieved October 3, 2017.