Sate lilit is the Balinese answer to a meatball on a stick, and it is a different animal from the satay you already know. Where regular satay threads cubes of meat onto a skewer, sate lilit wraps seasoned minced meat around the skewer, and that skewer is a fresh lemongrass stalk, not a bamboo stick. As it grills, the lemongrass steams fragrance up through the meat, and the coconut in the mix keeps it juicy.

The name gives the method away. Lilit means “to wrap” in Indonesian, and that is the whole trick: mince the meat, work in a fragrant Balinese spice paste called base genep plus grated coconut, then press it around the lemongrass like a kofta on a stick.

This version uses chicken, which is the most common version tourists meet in Bali, but the same mixture works with fish, pork, or beef. Total time is around 45 minutes, most of it hands-off chilling, and it cooks in under 10 minutes on a grill, grill pan, or cast iron skillet. Serve it with sambal matah, the raw shallot and chili relish from Bali, and you have a dinner that tastes like a warung in Ubud.

How to Make Sate Lilit

  1. Make the spice paste. In a food processor, combine the shallots, garlic, chilies, ginger, galangal, lemongrass, candlenuts, coriander, turmeric, palm sugar, tamarind, kaffir lime leaves, and salt. Pulse into a smooth base genep paste, scraping the bowl once.
  2. Combine the paste with the ground chicken and grated coconut. Knead for 2 to 3 minutes until evenly colored and slightly sticky. Cover and chill for 20 to 30 minutes so the mixture firms up.
  3. Prep the lemongrass skewers. Trim the stalks to about 6 inches (15 cm) and pound the thicker ends lightly with the back of a knife to release the oils. Soak them in water for 15 minutes so they do not scorch on the grill.
  4. Shape the skewers. With damp hands, press a golf-ball-size handful of the mixture firmly around the thick end of each stalk, smoothing it into a 4 to 5 inch (10 to 12 cm) oval. Leave the thin end bare as a handle.
  5. Brush the skewers lightly with oil and grill over medium-high heat for 6 to 8 minutes, turning every 2 to 3 minutes, until charred in spots and cooked through to 165 F (74 C) for chicken.
  6. Rest the skewers for 2 to 3 minutes. Serve hot with sambal matah, steamed rice, or a cucumber salad.

Ingredients

For the base genep spice paste:

  • 6 shallots, peeled
  • 4 cloves garlic
  • 3 red bird’s eye chilies, stems removed (or 2 Fresno)
  • 1 inch (2.5 cm) fresh ginger
  • 1 inch (2.5 cm) fresh galangal, optional
  • 2 lemongrass stalks, inner white parts only (about 1/4 cup / 30 g)
  • 3 candlenuts, or macadamia nuts
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp palm sugar, grated (or brown sugar)
  • 1 tbsp tamarind paste
  • 4 kaffir lime leaves, finely sliced
  • 1 tsp kosher salt

For the skewers:

  • 1 1/2 lb (680 g) ground chicken, thighs preferred
  • 1/2 cup (40 g) freshly grated coconut, or unsweetened desiccated coconut moistened with 2 tbsp water
  • 8 to 10 lemongrass stalks, trimmed to 6 inches (15 cm)
  • 1 tbsp neutral oil, for brushing

For the sambal matah (optional):

  • 8 shallots, thinly sliced
  • 5 red bird’s eye chilies, thinly sliced
  • 2 lemongrass stalks, very thinly sliced
  • 3 kaffir lime leaves, very thinly sliced
  • 1/2 tsp shrimp paste (terasi), toasted
  • 2 tbsp lime juice
  • 1/4 cup (60 ml) neutral oil, warmed
  • 1/2 tsp salt

What Is Sate Lilit?

Sate lilit is a Balinese satay made from minced meat mixed with a spice paste and grated coconut, wrapped around lemongrass stalks or bamboo sticks, and grilled over charcoal. The word lilit means “to wrap,” and it describes exactly how the meat goes on the skewer: the mixture is molded around the stick rather than pierced onto it.

The dish started in Bali as ceremonial food. Families prepared large batches for temple festivals, family gatherings, and religious offerings, and it is still a fixture of ceremonies across the island. Traditionally the meat was fish, often mackerel or tuna from the coastal villages, and fish sate lilit remains the classic in many parts of Bali. Chicken, pork, and beef versions are now common everywhere, especially in the restaurants and warungs that serve visitors.

What makes sate lilit instantly recognizable is the lemongrass skewer. Using the stalk instead of bamboo does double duty: the thin end is the handle, and the thick end steams lemon fragrance into the meat as it cooks. Some versions, like the one from Gianyar, use bamboo sticks instead, which is one of the small regional differences you see around the island.

Sate Lilit vs Regular Satay

Both are grilled skewers from Indonesia, but the construction is completely different.

Dish Meat Skewer Shape Flavor base
Sate lilit Minced chicken, fish, pork, or beef Lemongrass stalk or bamboo Meat wrapped around the stick Base genep, coconut, lime
Satay Cubes or strips of meat Thin bamboo stick Meat pierced onto the stick Peanut or kecap marinade

Regular satay starts with chunks of meat threaded onto thin sticks and gets its character from a peanut or sweet soy marinade. Sate lilit starts with a minced mixture and gets its character from the spice paste worked into the meat itself, plus the coconut that keeps it moist over high heat. The closest cousins on this site are the kofte family, where minced, seasoned meat is shaped around skewers the same way, and lamb kofta for the spice-paste approach to ground meat.

Tips for the Best Sate Lilit

  • Use chicken thighs, not breast. Ground breast dries out fast over the fire. Thigh mince stays juicy, and the extra fat helps the mixture cling to the lemongrass.
  • Blend the base genep smooth. A coarse paste leaves raw chunks of shallot in the meat. Scrape the food processor bowl once and blend until uniform.
  • Knead until sticky. The mixture should feel tacky and hold together when pressed. That stickiness is what keeps it wrapped around the stalk. The same principle covered in how to make meatballs.
  • Soak the lemongrass. Ten to fifteen minutes in water stops the stalks from scorching and makes them easier to handle.
  • Damp hands, firm press. Wet your palms so the mixture does not stick, then press hard enough that the meat hugs the stalk. Loose meat slides off when you turn the skewer.
  • Don’t crowd the grill. The skewers char best with a little space. If they are packed tight, the outside browns before the center cooks.
  • Turn often. Every 2 to 3 minutes gives you even char without burning the sugar in the palm sugar and tamarind.

Variations

  • Fish sate lilit (the traditional version). Swap the chicken for 1 1/2 lb (680 g) of firm white fish like mackerel, snapper, or tuna, minced. Cook until just opaque, about 5 to 6 minutes, since fish dries out faster than chicken.
  • Shrimp and fish mix. Blend about 10 oz (300 g) white fish with 8 oz (250 g) raw shrimp, the way many Balinese warungs do, for a richer, springier texture.
  • Pork sate lilit. Ground pork works exactly like chicken. This is the version you see at babi guling stalls, where it is served alongside roast pig.
  • Beef sate lilit. Use ground beef with 15 to 20 percent fat and cook to 160 F (71 C). Add a pinch more palm sugar to balance the stronger meat.
  • Vegetarian. Replace the meat with mashed tempeh or crumbled firm tofu, mixed with the same paste and coconut. Grill gently and watch the time, since plant mixtures stick more easily.
  • Oven or pan version. No grill? Roast the skewers on a rack at 425 F (220 C) for 12 to 15 minutes, flipping once, or pan-fry in a hot skillet with a little oil, turning until browned all over.

What to Serve with Sate Lilit

In Bali, sate lilit rarely shows up alone. The standard plate is the skewers, steamed rice, and a raw relish called sambal matah, a Balinese condiment of sliced shallots, bird’s eye chilies, lemongrass, kaffir lime leaves, and lime juice with warm oil poured over it. It is bright, spicy, and cuts through the charred, coconut-rich meat.

To make the sambal matah from the ingredient list: toss the sliced shallots, chilies, lemongrass, kaffir lime leaves, and toasted shrimp paste in a bowl with the lime juice and salt. Warm the oil until it shimmers, pour it over the aromatics, and stir. Let it sit 5 minutes before serving so the flavors meld.

Other good sides: a cucumber and tomato salad with a light vinaigrette, nasi goreng, or a bowl of turmeric rice. If you want to keep the Indonesian theme going, the bakso meatball soup and crispy bakso goreng round out a meatball tour of the country, and the Thai sweet chili meatballs hit the same dipping-sauce vibe with a different spice profile. Browse the whole region in the Asian meatball collection or start with the Indonesian meatball recipes.

Storage and Reheating

Cooked sate lilit keeps in the fridge for up to 3 days in an airtight container. Reheat in a 350 F (175 C) oven for 8 to 10 minutes or in a hot skillet for 2 to 3 minutes per side. The microwave works but softens the char and steams the lemongrass.

The shaped raw skewers freeze beautifully. Lay them on a parchment-lined tray, freeze until firm, then transfer to a freezer bag. They keep for up to 3 months. Grill from frozen, adding 3 to 4 minutes to the cook time.

Sambal matah is best fresh. It keeps in the fridge for a day, but the shallots lose their crunch, so make it close to serving time.

FAQ

What does sate lilit mean? Lilit means “to wrap” in Indonesian and Balinese. The name describes how the meat goes on the skewer: minced, seasoned meat is wrapped around a lemongrass stalk instead of being pierced onto it as chunks. The word “sate” is the Indonesian term for satay.

What is the difference between sate lilit and regular satay? Regular satay threads cubes or strips of marinated meat onto thin bamboo sticks. Sate lilit starts with minced meat mixed with a Balinese spice paste and grated coconut, then wraps the mixture around lemongrass stalks or bamboo. The lemongrass skewer also steams fragrance into the meat as it cooks, which regular satay does not get.

What meat is sate lilit traditionally made with? Fish, usually mackerel or tuna from the coastal villages, is the traditional choice and remains common in Bali. Chicken, pork, and beef versions are now widespread, and chicken is the most popular version for visitors because of its mild flavor and juicy texture.

Can I make sate lilit without a grill? Yes. A grill pan or cast iron skillet over medium-high heat works well, or you can roast the skewers in the oven at 425 F (220 C) for 12 to 15 minutes, flipping once. The key is hot, even heat and turning regularly so the outside chars before the center overcooks.

Do I need lemongrass stalks for the skewers? Fresh lemongrass stalks are what make sate lilit distinctive, but bamboo skewers work if you cannot find them. Soak bamboo skewers in water for 30 minutes first. If using lemongrass, soak the trimmed stalks for 15 minutes so they do not scorch, and pound the thick end lightly to release the oils.

Is sate lilit spicy? It depends on the chilies you use. Bird’s eye chilies in the base genep give the paste real heat. For a milder version, use Fresno or jalapeno and remove the seeds, or skip the chilies in the sambal matah. The coconut, palm sugar, and tamarind keep the dish balanced either way.

Sources