Go Back
+ servings
Close up shot of cooked sate lilit.

Sate Lilit - Balinese Minced Pork Satays

Bring the flavours of Bali into your home with Sate Lilit. These amazing pork satays are infused with a special Balinese blend of aromatic herbs and spices, chargrilled to perfection!
Course Dinner
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 satays
Calories 75kcal



For the skewers

  • 15 bamboo skewers or fresh lemongrass stalks pre-soaked so they don't burn


  • Pop the minced meat in a large mixing bowl and add the Balinese spice paste, shredded coconut, palm sugar and a dash of lime juice. Mix until well combined and smooth.
  • Now take a soaked bamboo skewer or lemongrass stalk in one hand and a small scoop (around 2-3 tbsp) of sate mixture in the other. Shape the mixture around the top of the skewer, or the white end of the lemongrass stalk, then gently twist, squeeze and shape in a downward motion.
  • Grill over charcoal for around 5-6 minutes, turning frequently so the sates cook evenly.


  • Minced Pork - Today we’re using pork, but you can substitute with any kind of minced meat like chicken, fish, beef, duck, tuna etc. It’s totally up to you. 
  • Balinese Spice Blend - Sometimes known as basa genep, basa gede or bumbu bali, this is Bali’s most famous spice blend and it’s super easy to make at home. Made with freshly ground herbs and spices, chilli, lemongrass and garlic, it brings a massive flavour punch to so many of Bali’s beloved local dishes. It’s traditionally made using an Indonesian mortar and pestle (cobek & ulakan), but a food processor makes it even easier to bring together. Here’s the full recipe for basa genap here. If you don’t want to make your own, you could try using a store-bought Balinese spice paste. Look for one at an Asian market.
  • Young Coconut - For the best flavour and moist texture to your sate lilit, it’s best to use freshly grated young coconut. It helps bind the mince meat and keep its shape on the skewer. You may be able to find this in the freezer at Asian supermarkets, if not, just substitute with desiccated coconut. The flavour and texture will be slightly different, but you’ll still get to enjoy delicious sate lilit, so the trade off is totally worth it!
  • Sugar - The traditional recipe calls for palm sugar, which brings a delicate sweetness to offset the punchy spices going on in the basa genep. It also helps give slightly golden caramelised texture to the outsides. Grab some from your Asian grocer, the Asian section of your local supermarket, or head online. You can substitute with regular sugar if you prefer.
  • Skewers - We love the Balinese tradition of making these with lemongrass stalks as the skewers. They impart a beautiful aromatic flavour into the mince while cooking, and they look fantastic too! Chop off the dry ends but leave the white stem intact. If you can’t use fresh lemongrass stalks, just use bamboo paddles or thick wooden chopsticks as skewers. Thicker skewers work better than thin ones for this recipe because it’s easier to wrap the mince meat around them. Whether you use lemongrass or bamboo skewers, soak them in water for 20 minutes then dry them before using. 
  • To Cook - Grill it over hot coals, or use a griddle pan to cook on the stove or BBQ. Use a medium heat and rotate frequently so they cook evenly.
  • Extra Smooth Texture - If your minced meat is a bit lumpy, we recommend popping it into a food processor and blitzing until it's nice and smooth prior to mixing in all your other ingredients. This will give the best texture for your sates and help them stick nicely to the bamboo.


Calories: 75kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 18mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg