By Sharon123 on June 06, 2006
"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!"
Serving Size: 1 (231 g)
Servings Per Recipe: 1
"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"
"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 Recipe #289258 and Recipe #255922. 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."