Mexican Beef Kebabs

4 tablespoons polyunsaturated vegetable oil
1 small onion, peeled and chopped
4 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 clove garlic, peeled and crushed
800 g/13/4 lb rump steak, trimmed of fat and cut
into 2.5 cm/1 inch cubes
freshly ground black pepper
225 g/8 oz button mushrooms, wiped

Heat 2 tablespoons of the oil in a saucepan. Add the onion and sauté until golden brown. Stir in the vinegar, salt, oregano, spices and garlic. Cover and simmer for 15 to 20 minutes, then allow to cool. Lay the meat cubes in a dish, brush with the remaining oil and sprinkle with pepper. When the basting sauce has cooled, pour over the steak and leave in the refrigerator for 2 to 4 hours.

Thread the steak cubes on to skewers alternately with the mushrooms. Brush with the marinade and cook under a hot grill, for 12 to 15 minutes for rare steak, 20 minutes for well done. Turn and baste frequently with the marinade. SERVES 6 to 8