Soak the bamboo skewers in water for at least 30 minutes.
Push the pointy end of the skewer through the flattest part of the meat. If the meat strip is more than 2cm long, fold it back and push the skewer through both ends. If it's a really long piece, you can zig zag it, skewering it to hold each fold. Leave about half the length of the skewer empty.
Heat the barbecue or the griller and cook the satay skewers till done.
Serve the skewers on a big platter decorated with cucumber and tomato, with a bowl of the satay sauce for dipping.
For the satay sauce:
Heat a saucepan and dry roast the spice powder for about 1 minute - do not overcook.
Add oil, brown sugar and peanut butter, stirring constantly.
Slowly add water, still stirring, until the desired consistency is achieved. You want it to be firm enough to cling to the pieces of cooked meat.
Serve with skewers of chicken, lamb, pork, beef or seafood.