Balinese Minced Meat Satay
A quick and flavorful Balinese-style satay made with minced meat, coconut milk, and aromatic lemongrass, wrapped in banana leaves and grilled to perfection.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 1 lb minced meat (beef or chicken)
- ½ cup coconut milk
- 2 stalks lemongrass
- 2 medium shallot
- 3 cloves garlic
- 1 tsp salt
Instructions
- 1
Finely chop the 2 lemongrass stalks (use only the tender white parts), 2 shallots, and 3 garlic cloves. In a bowl, combine them with 1 lb minced meat, 0.5 cup coconut milk, and 1 tsp salt. Mix well until the mixture is cohesive.
- 2
Take a small handful of the meat mixture and press it around the bottom half of a lemongrass stalk (or a skewer), shaping it into a compact log about 4 inches long. Repeat with the remaining mixture.
- 3
Wrap each satay loosely in a piece of banana leaf, securing with toothpicks if needed. This keeps the meat moist and adds a subtle aroma.
- 4
Grill the satays over medium heat, turning occasionally, until the meat is cooked through and browned on all sides, about 10-12 minutes. The meat should feel firm and no longer pink inside.
- 5
Remove the banana leaf before serving. Serve hot with rice or a simple dipping sauce.
Tools you’ll need
- Mixing bowl
- Knife and cutting board
- Grill or grill pan
- Toothpicks (optional)
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