Chicken Satay Skewers with Peanut Sauce and Cucumber Salad

Prep & Quick Pickle

Soak the skewers: Place your wooden skewers in cold water so they don't burn on the hot grill.
Make the cucumber salad: In a medium bowl, whisk together the vinegar, sugar, and a pinch of salt until the sugar dissolves. Toss in the sliced cucumber and red onion. Cover and pop this straight into the fridge to keep it ice-cold and refreshing for later.

Mix the marinade: In a bowl, combine 100ml of the coconut milk (save the rest for the sauce), half of the minced garlic, the grated ginger, ground turmeric, ground coriander, 1 tbsp of ketjap manis, a squeeze of lime juice, a pinch of salt, and a splash of neutral oil.
Marinate: Add the chicken strips, tossing to coat them thoroughly. Let them marinate at room temperature for 15-20 minutes while you heat up the grill, or longer in the fridge if you have the time.

Simmer the sauce: In a small saucepan over medium-low heat, combine the remaining 100ml of coconut milk, the peanut butter, the remaining garlic, 2 tbsp of ketjap manis, the sambal oelek, and a squeeze of lime juice.
Adjust consistency: Whisk gently until smooth and warmed through. If it gets too thick, whisk in a tablespoon of warm water at a time until you reach a luscious, pourable consistency. Keep warm on low heat.

Thread the skewers: Thread the marinated chicken strips onto the soaked wooden skewers, weaving them back and forth so they lie relatively flat.
Grill: Fire up your outdoor barbecue (or heat a grill pan indoors over high heat). Brush the grates lightly with oil. Grill the skewers for 3 to 4 minutes per side, turning once, until they are beautifully charred at the edges and cooked through.

Assemble: Transfer the piping hot skewers to a serving platter. Drizzle generously with some of the warm peanut sauce (serving the rest on the side for dipping).
Serve: Bring the platter outside into the sunshine alongside the chilled, crisp cucumber salad. Perfect with cold drinks!