Bali’s signature satay — minced, spiced and wrapped on lemongrass
Explore the Dish
Sate lilit is Bali’s own satay and one of its proudest dishes. Instead of cubes of meat, minced fish, chicken or pork is blended with grated coconut, base genep spice paste and lime leaf, then moulded around a flattened lemongrass or bamboo stick and grilled over coconut husk. The lemongrass perfumes the meat from the inside out.
“Lilit” means “to wrap” — describing how the spiced mince is wound onto the stick. Unlike other satays, sate lilit usually needs no peanut sauce; the flavour is already in the meat.
You will find it as a star of nasi campur, as a starter at Balinese restaurants, and freshly grilled at warungs and seafood spots, especially near the coast where fish sate lilit shines.
Sate lilit grew out of Bali’s ceremonial cooking, where men traditionally prepare the spiced minced satay together before festivals. It remains tied to ritual and celebration as much as to everyday eating.
Coastal seafood warungs
📍 Jimbaran / Sanur
Fish sate lilit grilled over coconut husk near the sea — superb.
Traditional Balinese restaurants
📍 Ubud / Seminyak
Sate lilit as a starter or within a Balinese rijsttafel-style spread.
Nasi campur warungs
📍 Island-wide
Almost every Balinese nasi campur includes a skewer or two of sate lilit.
| Venue Type | IDR | USD (approx.) | INR (approx.) |
|---|---|---|---|
| Street cart / warung | 15,000–35,000 IDR | $0.9–$2.2 | ₹85–₹195 |
| Local warung (sit-down) | 42,000–63,000 IDR | $2.6–$3.9 | ₹235–₹350 |
| Mid-range restaurant | 70,000–112,000 IDR | $4.4–$7.0 | ₹390–₹620 |
| Hotel / tourist restaurant | 122,000–210,000 IDR | $7.6–$13.1 | ₹680–₹1165 |
Authentic sate lilit is minced fish, chicken or pork. Some modern kitchens make tempeh or mushroom satay, but it is a different dish.
“Ada sate tempe?” — is there tempeh satay?Jain note: Balinese cooking uses garlic, shallots and shrimp paste (terasi) widely. Jain travellers should ask for dishes without onion, garlic and terasi — easiest at vegetarian warungs in Ubud.
The meat is minced and mixed with coconut and Balinese spice paste, then wrapped around a lemongrass stick rather than skewered as cubes.
Most often fish, chicken or pork, depending on the region and the cook.
Usually not — the flavour is already in the spiced mince. It is eaten with rice and sambal.
Traditional sate lilit is meat or fish. Some modern places offer tempeh or mushroom satay as an alternative.
Coastal areas like Jimbaran and Sanur for fish; traditional warungs and Balinese restaurants island-wide.
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