Now for the cool kiwi fact for the day: it is a brilliant natural meat tenderizer!
It contains and enzyme called Actinidin which helps break down protein, aka tenderizes meat.
I know this seems obvious, but it was only in my teen age years, during a bio class that I realized that meat was muscle - and it totally grossed me out that I was eating an animal's muscle. It took me a while to come around and enjoy meat again! I am weird like that. But now I enjoy it, esp bacon. Man I could eat crispy bacon with everything!
Anyhoo - let's get down to what you came here for: the kebabs
I love this combo for chicken kebabs: chicken cubes, mushroom, BACON and pineapple. There is just something about the fusion of flavors that start a little tropical party in your mouth. Mmmmm, I can hear that music and bongo drums right now. I thread these onto kebab sticks anyhow and as it pleases me, so each one is different. It also disguises the fact that I load mine with bacon, oh yeah!
I usually make a sweet-chilli marinade for my kebabs, but since I am on a kiwi adventure I mashed up 2 kiwis with a fork, added 30ml olive oil and 1/2 cup spare rib marinade and brushed it thickly onto the kebabs.
These are best made in the morning and left in the fridge all day longto get tender and flavoursome , but if you are a last minute gal like me, 1-2 hours in advance is good enough to let the kiwi do its job.
These are wicked on the braai, but week-day-afterwork-in-between-church braais are impossible for me, so I just stuck these under the grill for 30 min, turning once.
Source: Bits of Sunshine Original
Prep Time: 15 minutes
2 Zespri kiwis
1/2 cup spare rib flavour marinade
30ml olive oil
in a bowl, mash the peeled kiwi with a fork
add the marinade and oil and mix
brush over any meat
leave in fridge for 1-6 hours
cook and enjoy!
www.bitsofsunshine.com (c) Heidi Hawyes