Thai Chicken Satay with Peanut Sauce

🧾 Ingredients

1 packet Lobo Chicken Satay seasoning mix (100 g)
500 g chicken thigh or breast (cut into thin strips, ~5 cm long, 1.5 cm wide, 0.5 cm thick)
1/4 cup (60 ml) coconut milk
Bamboo skewers (soak in water 30 min beforehand so they don’t burn)

1 large cucumber (peeled or unpeeled, sliced very thin — about 2 mm — use a mandoline if you have one)
2–3 shallots (peeled, sliced thin into rings)
1–2 red or green Thai chilies (sliced thin, deseeded if you want less heat)
4 tbsp white vinegar
5 tbsp sugar
3/4 tsp salt

In a small saucepan, combine vinegar, sugar, and salt
Heat over medium, stirring until sugar and salt are fully dissolved — don’t boil
Remove from heat and let cool to room temperature
Slice cucumber into thin rounds (2 mm), slice shallots into thin rings, slice chilies
Arrange in layers in a shallow dish: cucumber → shallot → chili → repeat
Pour the cooled vinegar mixture over everything
Let sit at least 20–30 minutes before serving (the longer it sits, the better)

👉 Serve at room temperature or slightly chilled. Keeps in the fridge for a couple days.

Open the Lobo packet and find packet A inside
In a bowl, mix packet A with 1/4 cup (60 ml) coconut milk — stir into a smooth paste
Add chicken strips and mix well, coating every piece
Cover with cling film and marinate in the fridge for at least 1 hour (overnight is even better)

Take chicken out of the fridge 15 min before cooking so it comes closer to room temp
Thread chicken strips onto soaked bamboo skewers — fold each strip accordion-style (zigzag) onto the skewer so it looks wavy and stays compact
Don’t pack them too tight or too loose

Grill options (pick what you have):
- Grill pan / cast iron: heat on high, lightly oil, cook skewers 3–4 min per side
- Oven broiler: set to high, place skewers on a lined tray, broil 4–5 min per side, watch closely
- Charcoal / gas BBQ grill: medium-high heat, 3–4 min per side — best flavor, slight char
- Air fryer: 200°C (400°F), 8–10 min, flip halfway
Chicken is done when lightly charred on edges and no longer pink inside
Brush lightly with coconut milk or oil while grilling for extra color (optional)

Open packet B from the Lobo box
Empty contents into a small pot
Add 3/4 cup (180 ml) coconut milk and 1 tbsp vegetable oil
Bring to a boil over medium heat, stirring constantly
Lower heat and simmer for 5 minutes, stirring frequently
Keep stirring until the oil starts to separate and float on top — this means it’s done
Remove from heat

👉 Sauce should be thick and rich. If too thick, add a splash of water or coconut milk. If too thin, simmer a bit longer.

Arrange on a plate:

Chicken thigh stays juicier than breast — preferred for satay
Don’t skip soaking the skewers or they’ll burn
The cucumber salad cuts through the richness — don’t skip it
Peanut sauce thickens as it cools — reheat gently if making ahead
If you don’t have the Lobo packet, you can substitute with store-bought yellow curry paste + turmeric + coriander for the marinade