Minced Chicken Satay

Notes: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 123
Caloriesfromfat 54 %
Protein 9 g
Fat 7.3 g
Satfat 2.6 g
Carbohydrate 5.5 g
Fiber 0.5 g
Sodium 249 mg
Cholesterol 39 mg


3/4 cup dried sweetened flaked coconut
1 to 1 1/2 tablespoons sliced fresh Thai or serrano chilies
1/2 cup spice paste
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 pounds ground chicken or turkey
10 to 12 stalks (about 12 in.) fresh lemon grass


1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

Chef Lother Arsana,

The Grand Hyatt, Bali,


June 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note