If using both proteins, divide quantities so total yields six skewers (about 3-4 strips per skewer). Slice beef and chicken thinly (1/8–1/4 inch). In a bowl combine 1/4 cup coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, minced lemongrass, minced garlic, grated ginger, turmeric, ground coriander, 1 tsp vegetable oil, 1/4 tsp salt and 1/8 tsp pepper. Separate marinade if you want different flavors for beef and chicken or use the same. Add sliced meat to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 6 hours for chicken).

Skewer

Drain meat briefly. Thread 3–4 pieces of meat per skewer, folding larger pieces so they lie flat on the stick. Leave about 1 inch exposed at the handle end for easy turning. Arrange six skewers on a plate.

Cook

Preheat grill, broiler or a grill pan to medium-high (about 400°F / 200°C). Oil grates or brush skewers lightly. Grill skewers 2–3 minutes per side for chicken (until internal temp 165°F/74°C) or 2–4 minutes per side for beef (until desired doneness). Turn carefully to get even char and avoid overcooking. Total cook time about 6–8 minutes. Rest skewers 2 minutes before serving.

Tangy peanut sauce

In a small saucepan or bowl combine 1/2 cup creamy peanut butter and 1/4 cup coconut milk. Warm gently over low heat while stirring (or microwave 20–30 seconds) to loosen. Stir in 1 tbsp tamarind paste (or substitute), 1 tsp soy sauce, 1/2 tsp fish sauce, 1 tbsp brown sugar, 1 tsp rice vinegar and 1/2 tsp chile paste. Add 1/2 tbsp lime juice. Thin with up to 2 tbsp warm water to reach dipping consistency. Taste and adjust: more tamarind or lime for tang, more sugar for sweetness, more water to thin. Keep warm or at room temperature. Garnish with chopped roasted peanuts when serving.

Cucumber dipping sauce (Acar-style)

Combine 1/2 cup thinly sliced cucumber and 2 tbsp very thinly sliced red onion in a small bowl. Add 1 tbsp rice vinegar, 1/2 tbsp lime juice, 1 tsp sugar and 1/8 tsp salt. Stir to combine and let sit 10–15 minutes to pickle slightly. Add optional thinly sliced red chili and chopped cilantro. Taste and adjust acidity or sweetness. Chill until ready to serve.

To finish

Arrange six skewers on a platter. Serve with small bowls of the tangy peanut sauce and cucumber dipping sauce. Sprinkle chopped roasted peanuts over the peanut sauce and offer lime wedges alongside for squeezing over skewers just before eating.