Sate plecing is a distinctive variant of the widely popular sate -  skewered meat in a rich sauce.

Unlike the more commonly known versions of sate that are served with peanut or a sweet soy sauce, this variation is characterized by plecing, a spicy tomato and chili-based sauce. This dish is particularly associated with Lombok, an island east of Bali known for its spicy culinary traditions.

The meat used in sate plecing can vary, but it typically involves skewered and grilled pieces of chicken, lamb, pork or beef. What sets sate plecing apart is the sauce made from a mixture of red chili peppers, tomatoes, shallots, garlic, and shrimp paste (terasi), all ground into a paste and then sautéed to bring out the flavors.

The sauce is known for its vibrant red color and its spicy and slightly tangy taste, which comes from the tomatoes and lime juice often added to the sauce. Sate plecing is usually enjoyed with a serving of rice or lontong (rice cake) and often accompanied by a side of fresh vegetables or a simple salad to balance the spiciness of the dish.