Balinese chicken sate lilit with coconut and lime leaf

A skewer you wrap

Sate lilit differs from satay made with cubes of meat because the seasoned mixture is wrapped around a skewer. This version follows that Balinese method, using chicken, coconut and lemongrass stalks as the skewers. The stalks release a subtle citrus aroma as they grill, but they’re tough and fibrous, so don’t eat them. A thin, even layer of chicken also cooks more reliably than a thick lump and browns all over.

Ground chicken thigh usually stays juicier than lean ground chicken breast. Finely chopped shallot, garlic, turmeric, ginger, coriander seed and chili make up the spiced base; thinly sliced lime leaf adds a fresh, aromatic note. The coconut isn’t just a garnish: it adds a soft bite and makes the mixture less dense. Use unsweetened grated coconut. Fresh is nice, but dried coconut works too; first let it soak briefly in a tablespoon of warm water, then squeeze out the excess liquid.

A mortar and pestle brings the spices together into a cohesive paste, but a small food chopper or a sharp knife will also do the job. Then mix the paste thoroughly with the ground chicken and coconut so the seasonings are evenly distributed. If the mixture is very wet, add an extra tablespoon of coconut; don’t make it so dry that it falls apart. Fresh turmeric has a lively aroma, while ground turmeric is a handy substitute. Lime leaf has a distinctive flavor; if you can’t find it, leave it out rather than adding lots of lime juice instead, since extra liquid makes shaping more difficult.

Lemongrass stalks are usually available at Asian supermarkets and larger greengrocers. Choose firm stalks and cut off the dry ends. A grill or barbecue gives the clearest charred edges; a well-heated grill pan is a practical option indoors. Lightly oil the pan and grill over medium-high heat so the outside doesn’t get dark before the chicken is cooked through. Check the middle of a thick skewer: chicken is cooked at 74 °C. Don’t use unwashed kitchen utensils interchangeably for raw chicken and cooked food.

Serve the skewers as a side dish with rice and, for example, thinly sliced cucumber or crunchy raw vegetables. That fresh, cool contrast works well with the warm spices and soft coconut. Allow two small skewers per person alongside other dishes. Once cooled, cover and refrigerate leftovers and eat them within three days; reheat them thoroughly before serving.