Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen:Â Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.
The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).
One year ago: Crunchy Oven-Fried Ravioli
Two years ago: Pumpkin Nutella Mini Cheesecake Bites