How long can I store leftovers?

Store refrigerated in an airtight container for up to 3 days.

Can I make this ahead?

Yes, you can prepare and refrigerate the skewers up to a day before cooking.

What can I use as a substitute for lemongrass?

Use wooden skewers and add an additional teaspoon of lemon zest for flavor.

Is there a vegetarian version?

Yes, try using minced tempeh or tofu as a meat substitute.

How can I make this less spicy?

Skip the chili in the spice paste and use a mild red pepper instead.

Exotic Indonesian Sate Lilit with Lemongrass and Lime Leaves

Name: Exotic Indonesian Sate Lilit with Lemongrass and Lime Leaves
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g minced chicken or fish; 2 lemongrass stalks, finely chopped (white part only); 4 lime leaves, finely sliced; 2 shallots, finely chopped; 2 cloves garlic, minced; 1 tsp coriander seeds; 1/2 tsp white pepper; 1 small red chili, deseeded and chopped; 1 knob galangal or ginger, peeled and grated; 1 tbsp palm sugar; 1 tbsp fish sauce; 12 lemongrass stalks; Water for soaking; Lime wedges; Fresh cilantro leaves

A flavorful twist on traditional satay

Sate Lilit is a popular Balinese dish woven around lemongrass stalks, blending aromatic spices and fresh lime leaves for an authentic taste sensation.

1 h 45 min
4
Intermediate

Ingredients

For the Sate Lilit

500g minced chicken or fish

2 lemongrass stalks, finely chopped (white part only)

4 lime leaves, finely sliced

2 shallots, finely chopped

2 cloves garlic, minced

For the Spice Paste

1 tsp coriander seeds

1/2 tsp white pepper

1 small red chili, deseeded and chopped

1 knob galangal or ginger, peeled and grated

1 tbsp palm sugar

1 tbsp fish sauce

For the Stalks

12 lemongrass stalks

Water for soaking

For the Garnish

Lime wedges

Fresh cilantro leaves

Preparation

Marinating the Sate Lilit

Make the spice paste

Blend all spice paste ingredients into a fine paste using a mortar and pestle or a food processor.

For best flavor, use fresh herbs and spices wherever possible.

Combine ingredients

Combine the spice paste with the minced meat, chopped lemongrass, lime leaves, shallots, and garlic.

Marinate

Marinate for at least 1 hour for the flavors to meld.

Preparing the Lemongrass Stalks

Soak stalks

Soak lemongrass stalks in water for 30 minutes to prevent burning on the grill.

Pat dry

Pat dry after soaking.

Mold meat mixture

Mold small amounts of the meat mixture around each lemongrass stalk, pressing firmly.

Chill the meat mixture for 15 minutes before molding to make it easier to handle.

Cooking Process

Grilling the Sate

Grill the prepared lemongrass skewers over medium heat, rotating frequently, until they are cooked through and slightly charred.

Use medium heat for even cooking.

Oven Bake Option

Preheat the oven to 200°C (390°F) and bake the skewers on a lined baking tray for 15-20 minutes, turning halfway.

Bake at 200°C (390°F).

Final Touch

Brush with a little oil during cooking for extra juiciness.

Plating & Serving