- eight 10-inch wooden skewers
- 1/2 cup heavy cream
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 3/4 teaspoon salt
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 small whole boneless skinless chicken breast (about 6 ounces)
- 1 small rib-eye steak (about 6 ounces), trimmed
- In a baking pan soak skewers in warm water 20 minutes. While skewers are soaking, in a blender blend cream, spices, salt, onion, and garlic. Cut chicken and beef crosswise into 1/4-inch-thick strips and in a bowl toss with cream mixture. Marinate chicken and beef, covered, at room temperature 15 minutes.
- Preheat broiler. 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.