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1
To make satays, using a very sharp carving knife, cut the chicken and/or beef into 1/4-inch-thick slices, 6 inches long by 2 inches wide.
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2
In a medium bowl, combine the soy sauce, oil, shallots, lime zest, ginger, garlic, turmeric, cumin and cilantro.
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3
If using only chicken or beef, transfer the mixture to a gallon-size sealable plastic bag and add the chicken or beef.
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4
If using both chicken and beef, divide the marinade between two gallon-size bags and add the chicken to one and the beef to the other.
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5
Seal the bag(s) and marinate refrigerated for at least 1 hour or up to a day ahead.
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6
Meanwhile, make the peanut sauce.
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7
In a large saucepan, combine the coconut milk, peanut butter and chicken stock and whisk to blend.
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8
Cook over medium heat until the mixture simmers, stirring often to prevent scorching, about 5 minutes.
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9
Add the tomato, turmeric, cumin, garlic, curry paste, if using, and sugar and mix well.
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10
Simmer until the flavors have blended, about 15 minutes.
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11
Season with salt.
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12
If the sauce is too thick, add up to a cup of water and blend.
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13
Cover and refrigerate the sauce for up to 2 days, or keep at room temperature if making the satays immediately.
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14
Just before serving, reheat and blend in the lime juice and cilantro.
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15
Thread the strips accordion-style onto the skewers, one type of meat for each.
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16
Preheat and outdoor grill or the broiler or heat a grill pan or large heavy skillet over high heat.
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17
If using a skillet or grill pan, spray the interior with nonstick cooking spray or spray the outdoor grill rack; if broiling, line a baking sheet with foil and spray.
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18
Broil or grill, turning once, until the meat is just cooked through, 4 to 6 minutes total.
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19
Transfer skewers to a warm platter and serve with the sauce.
