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!
- 236.59 ml chopped kiwi
- 9.85 ml soy sauce
- 9.85 ml tomato sauce
- 2 garlic cloves, minced
- 19.71 ml Worcestershire sauce
- 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.
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
This marinade produced flavoursome and tender lamb. I used it in making some lamb kebabs which I marinated for three hours then panfried. To adjust the marinade to meet our taste preferences, I doubled the garlic and used just under one teaspoon of the worcestershire sauce. We greatly enjoyed the kebabs with Braised (Pilaf) Rice and Toni's Garden Salad. Next time I make kebabs, I'm going to make two or three times as many and, after marinading them, freeze the majority for use as very easy meals later. Thank you for sharing this recipe, Sharon. Made for Newest Zaar Tag.