If not already thinly sliced, partially freeze beef and chicken for 20–30 minutes then slice across the grain into 1/8–1/4 inch (3–6 mm) strips. Pat the slices dry with paper towels.

Make the marinade

In a bowl, combine coconut milk, soy sauce, curry powder, ground turmeric, ground coriander, brown sugar, minced garlic, minced shallot, chopped lemongrass, lime juice, vegetable oil, sea salt and black pepper. Whisk until smooth and sugar dissolves.

Marinate

Place beef and chicken slices in separate bowls or one bowl if doing half & half. Pour marinade over meat, toss to coat thoroughly, pressing marinade between slices so it penetrates. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight. If marinating both meats together, combine equal volumes and ensure even coating.

Thread onto skewers

If using half & half, alternate pieces of beef and chicken on each skewer. Thread slices folded or rolled lengthwise so they sit compactly on the skewer, leaving 1/2 inch at each end. Aim for about 3–4 medium slices per skewer depending on thickness. Reserve any remaining marinade for basting (bring to a boil if used as a baste).

Grilling

Preheat a grill or grill pan to medium-high heat (around 375–425°F / 190–220°C). Oil the grates lightly to prevent sticking.

Place skewers on the hot grill. Cook for 2–3 minutes per side, turning every 2–3 minutes so each side gets light char and cooks through. Total cooking time will be about 6–10 minutes depending on thickness and whether meat is mixed. Chicken must reach an internal temperature of 165°F (74°C); beef can be cooked to your preference but typically 145°F (63°C) for medium.

Baste during grilling once or twice with reserved marinade that has been brought to a boil for at least 2 minutes, or brush lightly with oil to keep moist. Avoid cross-contamination: do not use raw marinade unless boiled.

Remove skewers from grill and let rest on a plate for 3–4 minutes so juices redistribute.

Optional Dipping Sauce (Peanut)

Combine peanut butter, coconut milk, soy sauce, brown sugar and lime juice in a small saucepan over low heat. Whisk until smooth, adding water a tablespoon at a time until desired consistency is reached. Taste and adjust seasoning with chili flakes if you want heat. Warm through but do not boil aggressively. Serve warm or at room temperature alongside skewers.

Serve & Garnish

Arrange skewers on a platter. Garnish with chopped cilantro and lime wedges. Serve with peanut dipping sauce or steamed rice, cucumber slices or pickled vegetables as desired.