RECIPE

Sate Lilit Bebek: Balinese Minced Duck Satay Recipe (2026)

Learn to make Sate Lilit Bebek, the fragrant Balinese minced duck satay moulded onto lemongrass stalks and grilled over coconut husk. A full home recipe with ingredients, method and pro tips.

MyGlob Editorial April 14, 2026 1 min read
Sate Lilit Bebek: Balinese Minced Duck Satay Recipe (2026)

Sate Lilit is the satay that makes Balinese cuisine unmistakable. Unlike the skewered cubes of meat found across the rest of Indonesia, lilit (which means 'to wrap' or 'to coil') is a paste of minced meat blended with grated coconut, base genep spice paste and aromatics, then pressed by hand around a flat stalk of lemongrass or a length of bamboo. When made with duck (bebek), the dish takes on a deeper, richer flavour that stands up beautifully to the smoke of a charcoal grill.

Ingredients

  • 500 g duck meat, skin removed, finely minced or pulsed in a food processor
  • 100 g grated fresh coconut (or desiccated coconut soaked briefly in warm water)
  • 2 tablespoons thick coconut milk
  • 1 egg, lightly beaten (helps the paste bind to the stalk)
  • 1 teaspoon palm sugar, finely grated
  • 1 teaspoon salt, or to taste
  • 16 thick lemongrass stalks, trimmed, or flat bamboo skewers
  • 6 shallots, peeled
  • 4 cloves garlic
  • 4 to 6 large red chillies, deseeded for less heat
  • 2 cm fresh turmeric (or 1 teaspoon ground turmeric)
  • 3 cm galangal, peeled
  • 3 cm ginger, peeled
  • 3 candlenuts (or macadamia nuts as a substitute)
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon shrimp paste (terasi), toasted
  • 2 tablespoons coconut or vegetable oil for frying the paste
  • Make the base genep first. Blend all the paste ingredients except the oil into a smooth, slightly coarse paste, adding a splash of water if needed.
  • Heat the oil in a pan over medium heat and fry the paste gently for 8 to 10 minutes, stirring often, until it darkens, the rawness cooks out and the oil begins to separate. This step is essential; under-cooked paste tastes harsh. Cool completely.
  • In a large bowl, combine the minced duck, grated coconut, cooled spice paste, coconut milk, egg, palm sugar and salt. Mix and knead with your hands for several minutes until the mixture turns slightly sticky and cohesive.
  • For the best texture, chill the mixture for 30 minutes. This firms it up and makes moulding far easier.
  • Take a heaped tablespoon of the mixture and press it firmly around the thicker end of a lemongrass stalk, shaping it into a smooth sausage about 8 cm long. Squeeze gently so it grips the stalk and will not slide off on the grill.
  • Grill over medium charcoal (or a hot griddle pan) for 3 to 4 minutes per side, turning regularly, until cooked through, golden and lightly charred at the edges.
  • Rest for a couple of minutes and serve hot, with the lemongrass stalk acting as an edible handle.

Method

  1. 1You will find sate lilit at temple ceremonies, family celebrations and roadside warungs all over the island, though duck versions are a touch more special and often reserved for feasts. The good news is that it is very achievable at home, and the lemongrass skewer perfumes the meat from the inside out as it cooks. Here is how to make it properly.
  2. 2For the satay (serves 4 as a starter, makes around 16 skewers):
  3. 3For the base genep spice paste (blend to a smooth paste):
  4. 4Duck can be lean, so do not remove every scrap of fat from the meat; a little fat keeps the satay juicy. If your duck is very lean, mince in a small amount of duck skin or add an extra spoon of coconut milk to the mix.
  5. 5Fresh grated coconut makes a real difference to the authentic texture and sweetness. If you only have desiccated coconut, soak it in warm water for ten minutes and squeeze out the excess so it does not dry out the paste.
  6. 6Charcoal is traditional and worth the effort. In Bali the satay is often grilled over burning coconut husk, which gives a distinctive sweet smoke. A gas grill or griddle still works well; just aim for a medium heat so the outside chars while the inside cooks evenly.
  7. 7Serve sate lilit the Balinese way as part of a shared plate with steamed rice, plecing kangkung (water spinach with chilli) and a fresh sambal matah of raw shallots, lemongrass and lime. A squeeze of lime over the satay just before eating lifts all the spices beautifully.
  8. 8If you want to taste the real thing on the island, head to a local warung in Ubud or Gianyar where families have been grinding base genep by hand for generations. Trying it where it was born is the best possible benchmark for your own kitchen version.
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Quick Answer

Sate lilit bebek is Balinese minced duck satay, mixed with coconut and aromatic spices, wrapped around lemongrass stalks and grilled over charcoal. Unlike typical satay, the meat is molded onto the stick rather than skewered in cubes. You can find it at Balinese restaurants and warungs, often served with rice and sambal.

Key Facts
Dish
Balinese minced duck satay
Key ingredients
Minced duck, coconut, base genep
Skewer
Lemongrass or bamboo stick
Method
Molded and charcoal-grilled
Served with
Rice and sambal
Key Takeaways
  • Sate lilit bebek is a Balinese satay of minced duck.
  • The meat is mixed with grated coconut and base genep spices.
  • It is molded onto lemongrass or bamboo sticks, not skewered in cubes.
  • It is grilled over charcoal for a smoky, aromatic flavor.
  • It is commonly served with rice and sambal.
Frequently Asked Questions
It is a Balinese satay made from minced duck blended with coconut and spices, wrapped around lemongrass or bamboo sticks and grilled over charcoal.