Satay Lilit – Balinese Minced Meat Satay
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Satay Lilit is a traditional Balinese dish made with spiced ground meat wrapped around skewers. For added aroma, lemongrass stalks are often used as skewers. This flavorful satay is grilled and served with peanut sauce, making it a popular choice in Indonesian cuisine.
Serve satay lilit with steamed rice, peanut sauce, and vegetable sides. It’s common at family meals and celebrations.
The name “Satay Lilit” translates to “wrapped satay”, as the meat is wrapped around lemongrass stalks.
Satay Prentoel is similar to Satay Lilit in that both use spiced ground meat shaped around skewers. But Satay Prentoel is more typical of Javanese cuisine and does not include coconut. Instead, it focuses on a different spice blend, highlighting the robust and earthy flavors typical of Javanese cuisine.
How to Make Satay Lilit
Start by making a spice paste using onion, garlic, chili paste, and aromatic spices like galangal, coriander, tamarind, and turmeric. Mix the spice paste into ground beef with coconut to form a firm mixture. Shape the meat mixture into patties and wrap them around lemongrass stalks or skewers. Grill until cooked through.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
- Use chicken, pork, or fish instead of beef for variations.
- Adjust the amount of chili paste to control the spice level.
- Substitute lemongrass stalks with bamboo or metal skewers if needed.
Satay Lilit (Balinese Meat Skewers)
Enjoy Satay Lilit, a popular Balinese minced meat satay! The meat is mixed with spices, shaped on lemongrass skewers, and grilled for a delicious, smoky flavor. A must-try dish from Indonesia!
This satay fits Keto/Low Carb, Paleo, Dairy-Free, and Gluten-Free diets.
Ingredients
- 1 lb (500 g) ground beef
- 1 oz (about 2 tbsp) creamed coconut (santen)
- 1 stalk lemongrass (sereh), chopped
- 1 tbsp finely chopped onion
- 2 garlic cloves, minced
- 1 tsp chili paste (sambal oelek)
- 1/2 tsp galangal (laos)
- 1 tsp ground coriander (ketumbar)
- 1/2 tsp cumin (jinten)
- 1/2 tsp turmeric (kunyit)
- 1/2 tsp ground ginger (jahe)
- 1 tsp tamarind paste (asam jawa)
- Salt and pepper, to taste
- 8 lemongrass stalks to use as skewers
Instructions
- Combine onion, garlic, chopped lemongrass stalk, chili paste, galangal, coriander, cumin, turmeric, ginger, tamarind paste, salt, and pepper in a mortar and pestle, or blend with an immersion blender.
- In a bowl, mix the spice paste with ground beef and creamed coconut. Combine until it forms a firm mixture.
- Divide the mixture into 8 portions. Shape each portion into an oval patty and wrap it around a lemongrass stalk or satay skewer.
- Cook on a grill pan or barbeque for about 15 minutes, turning occasionally until fully cooked.
Notes
Serve with satay peanut sauce and rice for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or on a low-heat grill. For longer storage, freeze the cooked skewers for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 116mgCarbohydrates: 29gFiber: 1gSugar: 5gProtein: 5g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
