Mix all ingredients except the lemon grass and put this mixture in the fridge for two hours. Take the firm stems from the lemon grass and cut them to skewer-length. If you cannot find lemon grass, just use wooden skewers. Take heaps from the chicken mixture and fold them around the skewers. Grill the skewers 2-3 minutes on each side. Hot charcoal gives the best taste, but a grill-pan or electrical grill will also do.

Satay lilit can also be prepared with other kinds of ground meat and I even saw it with ground fish when I was in Bali. Serve with white rice and lotek (mixed vegetables with peanut dressing) or gado-gado.

For other delicious satays, see Lombok style satay, satay daging lembu from Malaysia, chicken cashew satay from Namibia, and for sauce the quick satay sauce and the real satay sauce.

Dissolve the vinegar, the salt, sambal and sugar in 100 gram boiling water and add the gingerroot and lemon grass. Allow this to cool down and stir it in with the vegetables. Put this mixture in the fridge at least 12 hours, stir occasionally. Drain and take out the lemon grass before serving.

The Worldcook website has also a recipe for acar kapri.