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Recipe by Menachem Goodman

Summer-Inspired Kiwi Marinade

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Yields 2 cups, enough for 3-4 pounds of meat

Ingredients

Kiwi Marinade

  • 2 ripe kiwis, cubed

  • 1 jalapeño or Fresno pepper, cut into rings

  • 3 cloves garlic, grated or 3 cubes Gefen Frozen Garlic

  • juice of 1 lime

  • 1 tablespoon honey

Directions

1.

Mix all ingredients in a medium-sized bowl. Using a large fork or potato masher, mash the kiwis to create some texture. Mix once more.

2.

Add meat of your choice and cover with plastic wrap. Place in the fridge to marinate for two to four hours.

3.

Remove meat from marinade once ready to grill.

4.

Grill on high heat for three to four minutes per side, getting a nice char. Place meat, covered, in an oven heated to 225 degrees Fahrenheit (105 degrees Celsius) until ready to serve.

Notes:

I used hanger steak, but this recipe will work with most meats. Think sandwich steaks, skirt steak, or thinly sliced ribeye.

Credits

Photography by Menachem Goodman

Summer-Inspired Kiwi Marinade

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