Balinese Chicken Satay (Sate Lilit) Recipe

Who doesn’t know Bali? This small island of Indonesia is frequently referred to as "The Paradise Island" because of its reputation in the world as a tropical paradise of untold beautiful nature, idyllic mood and never ending fascination. The island is also known as "The Island of Gods" because worship colors every facet of life among the Hindu Balinese in their daily activities.

How about Balinese cuisine? Bali has a lot of must try dishes; one of it is called sate lilit. Sate lilit is a satay variant made from minced pork, fish, chicken, beef, or even turtle meat. The spiced minced meat is wound around bamboo, sugar cane or lemon grass sticks. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.

Sate lilit is a  great addition to any BBQ or family dinner spread. Want to try making it in your own kitchen? Here we give you the recipe of chicken sate lilit:

200  gram chicken mince
1/3 cup fresh  grated coconut
4 kaffir lime leaves, finely sliced
lemon grass stalks (or wooden skewers)
Salt to taste

Spice paste:
6 shallots
5 garlic cloves
5 red chilies
2 bird’s eye chilies
2 candlenuts, crushed and toasted
20 gram fresh kencur (kaempferia galangal), chopped
30 gram fresh turmeric, chopped
40 gram fresh galangal, chopped
3 kaffir lime leaves, torn
2 bay leaves
1 lemon grass, bruised
½ teaspoon shrimp paste (terasi)
2 tablespoons palm sugar
Cooking oil


To make the spice paste:
  1. Using mortar and pestle or food processor, combine all ingredients except lemon grass, kaffir lime leaves and bay leaves and grind to smooth paste.
  2. Heat the oil in a wok; add the spice paste, lemon grass, bay leaves, and kaffir lime leaves. Cook over medium heat, cook until the spice paste becomes fragrant or has changed color to almost golden brown. Set aside.

To make the satay:
  1. Place the chicken mince in a big bowl, add fresh grated coconut and finely sliced kaffir lime leaves, mix well to combine. Add 2 tablespoons of spice paste, season with salt. Mix until the chicken has evenly coated with the spice paste.
  2. Take a heaped tablespoon of the mixture, place it on your palm and spread gently using the spoon. Take a fresh lemon grass stalk as a skewer and place it onto the mixture, mould the mixture and press lightly onto the skewer.
  3. Heat a non stick grilling pan, brush with cooking oil, place and arrange the satay in the  grilling pan. Grill each side for about 5 minutes until golden brown on both sides.

  1. You can keep the remaining base spice paste into sterilize jar for future use, refrigerated up to 3 weeks.
  2. Soaking skewers in cold water before cooking prevents them from burning.

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