Chicken and Beef Saté

Eight 10-inch wooden skewers
1/2 Coconut Milk
1 tsp curry powder
1/4 tsp turmeric
3/4 tsp ground cumin
1/2 tsp cayenne (or/and fresh thai chile, minced)
1 tsp kosher salt
1 small onion, chopped
2 garlic cloves, minced
1 small whole boneless skinless chicken breast
1 small rib-eye steak, trimmed

In a baking pan, soak skewers in warm water 20 minutes.

While skewers are soaking, in a blender combine coconut milk, spices, salt, onion and garlic.

Cut chicken and beef crosswise into 1/4 inch thick strips and in a bowl toss with marinade. Marinate chicken and beef, covered, at room temperature 15 minutes.

Preheat broiler or use BBQ Grill

Thread some chicken and beef strips lengthwise, without bunching, onto each skewer (using three fourths of skewer) and discard any remaining marinade.

Broil satés on well-oiled rack of a broiler pan as close to heat as possible, turning once, 2 to 3 minutes on each side, or until just cooked through.

Servings: 2-4