Instructions: You will need 16 ten-inch wooden or bamboo skewers to complete the Satay experience.

Soak skewers in cold water for at least 20 minutes (this prevents burning). In a blender, combine cream, onion, garlic, curry powder, cumin, cayenne and salt; blend until smooth. Transfer to a bowl and add chicken and beef strips; toss to coat. Cover and marinate at room temperature 15 minutes.

Make dipping sauce: In a blender, combine ingredients and blend until smooth. Transfer to a small bowl. (Sauce can be prepared up to 2 days ahead of time, cover and refrigerate.)

Heat broiler. Thread chicken and beef strips onto the skewers without crowding. Place on an oiled rack in a broiler pan and broil until cooked through, turning once, about 5 minutes. Serve with the dipping sauce.

This recipe yields 8 servings.

Description: "These meaty, curry-marinated morsels are traditionally charcoal-grilled, but the broiler makes them an in-house specialty. You can, of course, use either all chicken or beef instead of a combination."

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