We gave these curried beef skewers a Southeast Asian flavor profile by mixing curry powder, savory fish sauce and bright, citrusy lime. Grated fresh ginger and garlic add plenty of kick, too. If you like, trim the ends off 2 medium shallots, then peel and halve them lengthwise; before cooking, cap each beef skewer with a shallot. Broiling will char the shallots’ outer layers and the interiors will be sweet and tender, a nice complement to the beef. Serve with fragrant basmati or jasmine rice.