To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.

The chicken or beef is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. Cut into strips about 3 inches long and 1/2 inch thick.

The coriander and cumin are toasted and then crushed in a mortar and pestle or spice grinder. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" bamboo skewers.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Serve with Thai Peanut Sauce and Thai Cucumber Relish