You can use a standard American charcoal grill or an electric one, but you'll get the tastiest results from a hibachi. With its shallow fire bed, it's the best kind of grill for satay because it places the meat as close to the fire as possible, ideally within 2″-3″. The high heat ensures an appealing exterior char. Charcoal- and wood-burning fires impart the best flavor. For indoor cooking, a broiler is the best alternative. For the recipes here, you can line a baking sheet with aluminum foil and cover the exposed ends of wooden skewers with foil too, to prevent burning (above). Cook the satays no more than 3″ from the broiler element to achieve that ideal combination of cooked center and charred exterior.