This satay uses minced meat and traditionally uses stalks of lemongrass for skewers. Bamboo skewers are a fine substitution, especially if you’re cooking for a large group. This recipe uses chicken, but you can use whatever meat you prefer and even use a mix like, chicken and pork or duck. This satay is usually served with Sambal Matah. a spicy sweet soy sauce. But no one will be angry if you serve it with peanut sauce.

1. Combine ground chicken, desiccated coconut, sugar, fish sauce, and salt in a large mixing bowl. Cover and set aside in fridge while you prepare the spice paste.
2. In a food processor, purée lemongrass shallot, garlic, galangal, ginger, lime leaves and 1 tbsp of water until smooth. Melt coconut oil in a medium frying pan and sauté purée over medium heat until soft. Season with salt. Add red chile, coriander, close, turmeric and nutmeg; continue cooking until fragrant, about 5 minutes. Remove from heat.In a small
3. bowl, combine kecap manis, fried shallots, sambal oelek, tomato, lemongrass and lime juice. Cover and set aside until ready to serve.
4. Once your spice paste is cooled, add to your chicken mix. With clean hands, scoop up about 2-3 tablespoons of the meat mixture and mold it onto the bamboo or lemongrass skewers. Repeat until you are done with the meat and skewers.
5. To cook on a grill: Preheat the grill. Brush the satay with oil and sprinkle with salt. Place on hot grill until cooked through and golden brown on all sides – about 3 to 5 minutes on each side.
6. To bake in the oven: Preheat oven to 375℉. Line the baking sheet with parchment paper. Arrange on baking sheet with about a 1/2” inch apart. Brush with oil and sprinkle with salt. Bake for 8 to 10 minutes, flipping at the 5 minute mark, until cooked through.
7. Serve with sambal matah and enjoy!