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Kiwi has a natural enzyme that helps tenderize tougher cuts of meat. This recipe came from the Kiwi Cove Lodge, in British Columbia. Posted for Zaar World Tour, New Zealand!
- Mix all ingredients together in a bowl. Add meat of choice(of course, New Zealanders most always use lamb!) and marinate for at least 2 hours, but not more than 6.
- Cook meat as desired.
I used this recipe as a marinade for lamb kebobs. The result was tender and delicious meat. Thanks for sharing the recipe.
I used this recipe with flank steak, and although it was very tender, I found that there was not a real significant taste to the flank. I also felt that the marinade gave the meat a bit of a slimy, gritty exterior. That was my strictly my own opinion, because my family thoughs it was great and really enjoyed it!! Sorry, but I think I would do something else with leftover kiwis
This made absolutely wonderful marinade for lamb medallions, I loved the idea when I read the recipe and I was not disappointed at all!! Thank you for posting, will try this with other meats also. ZWT5