Sate Lilit is prepared by combining aromatic Balinese spices with minced chicken, then shaping the mixture around lemongrass stalks before grilling. The process focuses on building layers of flavor through a fragrant spice paste and careful grilling to achieve a smoky, juicy result.

Blend shallots, garlic, chilies, ginger, lemongrass, palm sugar, tamarind, coriander, turmeric, candlenuts, salt, kaffir lime leaves, and grated coconut into a smooth spice paste.

Mix the spice paste thoroughly into the minced chicken until all ingredients are evenly incorporated and well combined.

Take portions of the mixture and firmly wrap them around the thicker ends of lemongrass stalks. Use slightly damp hands to help shape and compact the mixture so it holds well during cooking.

Preheat a grill to medium-high heat. Lightly brush the satay with oil, then grill for 6–8 minutes, turning occasionally until cooked through and lightly browned.

Serve hot with steamed rice, sambal matah, or other traditional Balinese side dishes.