Minced Meat Satay {Sate Lilit}

Grilled Minced Beef On Leemongrass/Sate Lilit


1 lb Ground Beef Chuck
2 Tbsp Desiccated Coconut, lightly toasted
2 Shallots, finely minced
2 Cloves Garlic, finely minced
1/4 inch Galangal, finely minced
1/4 inch Ginger, finely minced
2 Red Chilies, finely minced
1 tsp Ground Coriander, toasted
1 tsp Gula Jawa
1 Kaffir Lime Leaf, finely minced
1/4 Cup Coconut Milk
1 tsp Sea Salt

15 to 18 Lemongrass or combination of skewers
Cucumber Slices
Red Onion Slices
Satay Sauce
Lontong Rice

Charcoal, direct heat (medium)


Combine the meat with toasted coconut, shallot, garlic, ginger, galangal, red chilies, coriander, Gula Jawa, lime leaf, coconut milk, and sea salt. Mix until well combine and marinated for about 3 to 4 hours, or overnight in the fridge.

Prepare the charcoal for direct cooking on medium heat.

Gather some minced meat and shape around the lemongrass stalk and press firmly. You can shape around the metal skewers too. Continue the process with the remainder lemongrass stalks and minced meat.

Place the shape minced meat on the grill and grill over the charcoal for a few minutes, and baste with some peanut oil. Turn over and grill until lightly charred on the outside and continue to baste the minced meat with some oil. Remove and serve with some cucumber slices, lontong rice, and satay sauce.


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