Balinese Style Chicken or Duck Satay

Sate Lilit


  • 1 lb (500 g) ground chicken or duck
  • 2 cups (200 g) freshly grated coconut
  • 3 kaffir lime leaves, thinly sliced
  • 2 tablespoons shaved palm sugar
  • 1 teaspoon salt
  • 24 lemongrass or bamboo skewers
  • 2 portions Sambal Kecap

Spice Paste

  • 2 candlenuts, roughly chopped
  • 1/2 in (1 cm) fresh galangal, peeled and sliced
  • 1/2 in (1 cm) fresh kencur root, peeled and sliced
  • 1/2 in (1 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
  • 2 red finger-length chilies, deseeded
  • 4–6 shallots, peeled
  • 2 cloves garlic, peeled
  • 1/4 teaspoon ground cloves
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon freshly ground black pepper or black peppercorns
  • Pinch of ground nutmeg
  • 1 teaspoon dried shrimp paste (trasi), dry-roasted
  • 1 tablespoon oil


  1. Prepare the Sambal Kecap
  2. Make the Spice Paste by grinding all the ingredients, except the oil, to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stir-fry the ground paste for 3 to 5 minutes, then remove from the heat and set aside to cool.
  3. When cooled, mix the Spice Paste with the ground chicken or duck and all the other ingredients, except the skewers, until well blended. Set aside to marinate for 2 hours in the refrigerator.
  4. If using bamboo skewers, soak them in water for 4 hours before using. Mold about 2 heaped tablespoons of the meat mixture onto each lemongrass or bamboo skewer with your hands and press it together firmly to form a kebab. Repeat until all the meat mixture is used up.
  5. Grill the skewers over hot charcoal or under a preheated broiler for 2 to 3 minutes on each side, basting with the marinade, until cooked. Turn the skewers frequently to prevent the meat from burning. Arrange the satay on a serving platter and serve hot with the Sambal Kecap.
  • Serves 4 to 6
  • Preparation time: 45 mins + 2 hours to marinate
  • Cooking time: 20 mins


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