Balinese chicken satay

Balinese chicken satay

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(2 ratings)

Cook: 40 mins - 50 mins Takes 40-50 minutes

More effort

Makes about 12 skewers
An aromatic satay from the Four Seasons Cooking School in Jimbaran - serves 6 as a starter, 4 as a main

Nutrition and extra info

Nutrition: per serving for six

  • kcal129
  • fat5g
  • saturates2g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein19g
  • salt0.17g


  • 3 shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 or 4 garlic cloves
  • 25g root ginger, peeled
  • 2 small red or 1 large plump red chilli
  • 1 tbsp vegetable or groundnut oil
  • ½ tsp each ground turmeric, ground white pepper and ground coriander
  • ¼ tsp ground nutmeg
  • pinch ground cloves
  • 500g pkt minced chicken (or lamb)
  • 2 fresh (or freeze dried) lime leaves, cut into fine strips with scissors
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 1 tbsp unsweetened desiccated coconut or 25g/1oz block creamed coconut, grated

To serve

  • 12 lemongrass stalks (or wooden skewers)
  • banana leaves, optional


  1. Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don’t like the heat.

  2. Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.

  3. Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.

  4. Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.

  5. Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.

  6. Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.

  7. Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.

Recipe from Good Food magazine, October 2002
BBC GoodFood Magazine

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Comments, questions and tips

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9th Sep, 2010
I meant to give this 5*, not 4 but it won't let me change it. Very good recipe
9th Sep, 2010
Have made this receipe twice now and it is delicious - very authentic and fabulous subtle flavours in it. The first time I made a satay sauce from the back of Blue Dragon's coconut cream block - 75g peanut butter, 50g coconut cream mixed with 200ml of boiling water, 1and1/2 teaspoon soy sauce (or fish sauce) and 1and1/2 teaspoon of Thai red curry paste. Put all the ingredients into a saucepan and heat until you get the right consistency. I found this satay sauce lovely but the 'kick' in it overwhelmed the lovely subtle flavours of the chicken so the next time I reduced the amount of Thai red curry paste to 1 teaspoon and it worked much better with the chicken. I had sweet chilli dipping sauce out on the table and some of my friends used both sauces. This is great as a starter with a nice salad garnish.
8th Jun, 2009
Very easy, tasty and authentic, but a great satay recipe to go with it would be appreciated!
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