Sate Lilit Bali (Balinese Minced Chicken Satay)

• •500 gram Chicken thigh meat (finely minced (by hand or food processor to a coarse texture))
• •100 gram Fresh grated coconut (Kelapa Parut)
• •3 tbsp Thick coconut milk (Santan Kental)
• •6 pieces Kaffir lime leaves (Daun Jeruk) (finely sliced into thin ribbons)
• •2 pieces Lemongrass stalk (tender inner part only, finely minced)
• •1 tsp Palm sugar (Gula Bali) (finely grated or shaved)
• •1 tsp Salt
• •12 pieces Lemongrass stalks or flat bamboo skewers (for wrapping the satay)
• •2 tbsp Coconut oil (for brushing)
• •8 pieces Shallots (for Base Genep paste)
• •5 pieces Garlic cloves (for Base Genep paste)
• •3 pieces Bird's eye chiles (adjust to taste, for Base Genep paste)
• •2 pieces Large red chiles (deseeded for less heat, for Base Genep paste)
• •1 inch Fresh turmeric (peeled, for Base Genep paste)
• •1 inch Galangal (peeled, for Base Genep paste)
• •1 inch Ginger (peeled, for Base Genep paste)
• •0.5 inch Kencur (Aromatic Ginger) (peeled, optional, for Base Genep paste)
• •4 pieces Candlenuts (Kemiri) (lightly toasted, for Base Genep paste)
• •1 tsp Coriander seeds (for Base Genep paste)
• •0.5 tsp Black peppercorns (for Base Genep paste)
• •1 tsp Terasi (Roasted Shrimp Paste) (toasted, for Base Genep paste)

Instructions

1. 1

   Prepare the Base Genep paste: Combine all paste ingredients (shallots, garlic, bird's eye chiles, large red chiles, fresh turmeric, galangal, ginger, kencur, candlenuts, coriander seeds, black peppercorns, and terasi) in a food processor or mortar and pestle. Process or grind until a very fine, smooth paste is formed. Add 1-2 tablespoons of coconut oil if needed to help blend.

2. 2

   Prepare the meat mixture: In a large mixing bowl, combine the finely minced chicken, fresh grated coconut, thick coconut milk, finely sliced kaffir lime leaves, finely minced lemongrass, grated palm sugar, and the prepared Base Genep paste. Add 1 teaspoon of salt (or to taste).

3. 3

   Knead the mixture: Using your hands, thoroughly knead the mixture for 3-5 minutes until it becomes very sticky and cohesive. This is a crucial step to ensure the meat binds together and clings to the skewers during grilling.

4. 4

   Form the Sate Lilit: If using bamboo skewers, soak them in water for 30 minutes prior to prevent burning. Take about 2 tablespoons of the meat mixture. With slightly wet hands, press and mold the mixture firmly around the top 2/3 of a lemongrass stalk or flat bamboo skewer, forming an elongated oval shape. Repeat with the remaining mixture, yielding 12-16 pieces.

5. 5

   Grill the Sate Lilit: Preheat a charcoal grill to medium-high heat, or a stovetop grill pan to medium-high. Brush the Sate Lilit lightly with coconut oil. Place the satay on the hot grill. Grill for 15-20 minutes, turning frequently (every 2-3 minutes) and brushing with more coconut oil, until golden brown, slightly charred on the edges, and cooked through. The internal temperature should reach 165°F (74°C).

6. 6

   Serve immediately: Arrange the Sate Lilit on a banana leaf-lined plate. Serve hot with steamed white rice, a side of Sambal Matah (Balinese raw shallot and lemongrass sambal), sliced cucumber, and fresh lime wedges for squeezing.

Chef's Tips

• 💡The secret to Sate Lilit that doesn't fall off the skewer is thorough kneading. The protein in the minced meat activates and becomes sticky, acting as a natural binder.
• 💡To prevent the meat mixture from sticking to your hands while wrapping, keep a small bowl of water nearby and periodically wet your hands. This creates a non-stick surface.
• 💡Using lemongrass stalks as skewers infuses the satay with a delicate citrusy aroma from the inside out. Flat bamboo skewers are a great alternative, but the lemongrass adds an extra layer of flavor.
• 💡Don't overcrowd the grill. Cook in batches if necessary to maintain consistent heat and ensure even cooking and browning.
• 💡Sate Lilit can also be made with minced fish (Sate Lilit Ikan), often mackerel or tuna, which is particularly popular in Balinese coastal areas like Jimbaran, or with minced pork (Sate Lilit Babi).