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Total Time
Prep 10 mins
Cook 0 mins

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!

Ingredients Nutrition


  1. 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.
  2. Cook meat as desired.
Most Helpful

5 5

I used this recipe as a marinade for lamb kebobs. The result was tender and delicious meat. Thanks for sharing the recipe.

2 5

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

5 5

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