Who wishes they were in Vegas right now? I see a few hands….maybe? Maybe not? Last I checked it was 114°F so it might be a little bit scorching but oh, the people watching, the shows, the food! (And I suppose the gambling, if you’re into that kind of thing) but did I mention….the food?!!!!
In my opinion the best parts about Las Vegas are in this order:
- The restaurants
- The cocktails
- Laying around all day in a poolside cabana and having people bring you food and cocktails.
- And lastly, the food. Did I say that already?
Since none of us are actually in Las Vegas right now (except those of you who are) the good people over at Vegas.com (who incidentally are not required to wear feather boas to work…I asked) wondered if I could recreate some of the luxurious dishes you can get there, but you know, in a more pared-down style that doesn’t require edible gold flakes, Perigord black truffles, or imported cheese.
Shrimp and steak are virtual mainstays of Vegas dining so I decided to go with a kebab that combines both and then add some veggies for crunch and contrast. I used tenderloin, which we almost never eat but it cooks in about the same amount of time as the shrimp so neither one gets over done. The meat is marinated in loads of garlic and Mexican oregano and then grilled over a hot fire so until it is nicely charred on the outside, but still juicy on the inside.
The salsa is one of my summertime favorites. The tomatoes get nice and smoky from the grill so it goes perfectly with the kabobs but there will be plenty left over for chips or breakfast eggs or topping tacos.
What’s that thing they say about Vegas? What happens there, needs to stay there? Well, I think this one time we can make an exception.
One More Thing
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