An absolute winner! Tender and juicy skewers with a low-fat dipping sauce that has a nice hint of spicy heat.

Beef and Chicken Satay with Peanut-Curry Dipping Sauce

Cut steak across the grain into 1-inch-long, thin strips. Pound chicken breasts slightly and cut into 1-inch-thin strips. Place beef and chicken strips in a resealable plastic bag set in a shallow dish. For marinade, whisk together broth, coconut milk, soy sauce, garlic, brown sugar, ginger and lime zest. Pour marinade over beef and chicken. Seal bag; turn to coat beef and chicken. Marinate in the refrigerator for 1 hour. Remove meat from marinade; discard marinade.

Preheat broiler. Thread beef and chicken accordion-style onto twelve 6-inch skewers. Place skewers on rack of a broiler pan. Broil 6 to 7 inches from the heat for 10 to 12 minutes or until beef and chicken are no longer pink, turning once halfway through broiling. Serve skewers with Peanut-Curry Dipping Sauce.

To make Peanut-Curry Dipping Sauce, place peanut butter in a food processor. Add chicken broth, light soy sauce, brown sugar, ginger, lime juice, garlic, red curry paste and red pepper flakes. Cover and blend until smooth.