2 lb. lean sirloin steak
Boiling water
1/2 c. yogurt
1/4 c. instant minced onion
1 tbsp. water
2 tsp. salt
2 tsp. poppy seed
1 tsp. ground ginger
4 tsp. coriander
2 tsp. ground turmeric
1/2 tsp. ground cumin seed
1/4 tsp. ground red peppers
16 green pepper squares
16 mushroom caps
16 onion slices
1/4 c. salad oil

Cut meat into 1 1/2 inch pieces and soak 5 minutes in boiling water, enough to cover. Drain. Add yogurt, minced onion, 1 tablespoon water, salt, poppy seed, ginger, coriander, turmeric, cumin seed, and red peppers. Mix well to coat all sides of the meat with seasonings. Let stand in the refrigerator 4 to 5 hours or overnight.

String on skewers, alternating with green pepper squares, onion slices, and mushroom caps. Broil over a slow-burning charcoal fire until meat has browned and is tender, basting with oil as often as the meat looks dry. Cooking time depends upon heat of the fire and degree of cooking desired. Serve in split hot frankfurter rolls or in French bread, split and cut to fit the kebab, or serve over bed of rice.

Serves 8.