1 lb skinless boneless chicken thighs, trimmed and cut into ½ inch-wide strips (or substitute with 1 lb thinly sliced beef or pork or 2 ½ - 3 lbs medium shrimps, 4 per skewer)
For cucumber salad:
1 cup cubed cucumbers
¼ cup julienne or sliced carrots
¼ cup bell peppers
¼ cup radishes
Place chicken strips in glass dish and pour contents of marinade pouch over chicken. Marinate for at least 2 hours (if using shrimps, marinate for no more than 1 hour). Soak wooden skewers in water for one hour. Combine vegetables for cucumber salad in a bowl. Add salad dressing and mix well. Thread chicken strips onto skewers, then lay them on pre-heated grill until cooked (approx. 10 minutes). Serve satays with peanut dipping sauce. Serve with cucumber salad on the side.
All-natural shelf-stable ready-to-eat entrees