lemon-parsley kabobs 
Neon Bar
Yield: 4 servings | Prep Time: 30+ minutes | Cook Time: 10 minutes


  • 2/3 C. olive oil
  • 6 Tbsp. fresh lemon juice
  • 6-8 cloves garlic, minced
  • 2 Tbsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ C. rough-chopped parsley
  • ¼ C. rough-chopped mint
  • 4-6 Tbsp. honey


  • 4 filet medallions (12 oz.)
  • 2 pints cherry or grape tomatoes
  • 2 red onions, ends cut off and onion cut into quarters


To prepare marinade -

  1. Place all the ingredients in a blender or food processor and puree.
  2. Reserve half of the mixture for the couscous dressing
    *NOTE: Couscous recipe can be found in the recipe download

To prepare kabobs -

  1. Cut medallions into kabob sized pieces, place in a plastic storage bag and add marinade.
  2. Allow to marinate in the refrigerator for 30 minutes – 2 hours.
  3. Heat grill to a medium heat; while grill is heating, remove beef from the refrigerator and discard the marinade.
  4. Skewer beef - alternating with tomatoes and onion.
  5. Grill, turning often, until desired temperature is reached (6-10 minutes)

Tips for easy weeknight prep:

  1. Prepare the marinade/dressing base up to 3 days in advance; store in refrigerator.
  2. Marinate the beef in the evening, remove from marinade and skewer with tomatoes and onions; store in refrigerator and grill the next day.