Place cubed meat and turkey in a plastic bag set in a shallow bowl. for marinade, in a mixing bowl combine coconut milk, onion, garlic, dry mustard, coriander, turmeric, salt, and cumin; mix well.

Pour over meat; seal the bag. Marinate 4 to 24 hours in the refrigerator, turning the bag occasionally. Drain, reserving marinade. On twenty 8-inch skewers, alternately thread meat, turkey, and green onion pieces.

Grill on rack of uncovered grill directly over medium-hot coals for 12 to 16 minutes for medium doneness for beef and lamb and until no pink remains in turkey; brush with marinade during first half of grilling and turn once. Serve with Peanut Sauce and pilaf, if desired. Garnish plate with sugarcane, if desired. Makes 10 main-dish servings.

To grill sugarcane, saw the cane into 2- to 3-inch sections, then very carefully split each section lengthwise with a sharp knife. Spray open side lightly with nonstick spray coating and grill, split side down, for 1 to 2 minutes.

In a covered small saucepan cook 2 tablespoons sliced green onions and 1 clove garlic, minced, in 3/4 cup chicken broth or beef broth about 2 minutes or until green onion is tender. Stir in 1 tablespoon soy sauce, 1/2 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1 to 1-1/2 teaspoons chili powder, and 1/2 teaspoon brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in 1/3 cup peanut butter and 1 tablespoon grated fresh ginger or 1/4 teaspoon ground ginger. Let mixture gently heat through; do not boil. If desired, thin sauce with a little purchased unsweetened coconut milk. Let cool to room temperature before serving.