Reviewed: Oct. 26, 2003

This marinade was the perfect change to our family's boring ones. Not only is the resulting taste really good, but it makes meat very soft. It works well with beef fajita and beef sirloin steaks, meats that matter the most when they're tender. Don't marinate for more than a day, though, or the meat doesn't come out as juicy or soft. Even the pickiest members of the family liked this marinade (myself included)!

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Holton7

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Reviewed: Oct. 9, 2003

Unfortunately, I did not care for this at all! And I usually love tahini-based foods. There was something - well, disgusting about the aftertaste of this marinade! It was almost like my veggie skewers had been soaking in glue for hours. It will take a lot for me to try this again.

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TRUCKERDOO

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Reviewed: Oct. 1, 2003

This is incredible! I tried it with steak, and marinated all day and the flavor was perfect. I would reserve some of the sauce to warm and add to the meat when it's done cooking. I can't wait to try with chicken - thanks for an excellent marinade / sauce!

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*Marcy*

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Reviewed: Sep. 25, 2003

My family loved this marinade. I made pleanty and poured it into zip-lock bags with chicken breasts and pork chops, then I froze them. We had the pork last night and it got rave reviews. I had no tahini, so I used extra roasted sesame seeds and put them into the food processor. I used red wine plus a little vinegar since I had no red wine vinegar. The pork was juicy and delicious. Can't wait to try the chicken!

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KATHY SINK

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Reviewed: Sep. 17, 2003

Sorry to be a dissenting vote. I tried this on chicken, and nobody liked it. I thought I would try it again because of the rave reviews. Again, not a 'hit'. Perhaps it would taste better on beef.

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LIZALOUISE

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Reviewed: Sep. 8, 2003

I used this marinade beef kabobs (beef, onions, peppers, and mushrooms on bamboo skewers.) It was really tasty. I was concerned that I might be marinating them too long. I marinated the kabobs for about 8 hours which was long enough. I probably could have marinated them longer without any problems. I agree with a previous reviewer that the marinade didn't smell very good, but everything turned out just yummy. This one's a keeper!

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BarbaraK

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Reviewed: Jun. 22, 2003

The best I've ever had. If you don't have Tahini (Sesame paste), Sesame oil works well too. Thanks for a great recipe!!!

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Ellen

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Reviewed: Jun. 16, 2003

I was planning on using this recipe for my daughters birthday party but being the skeptic that I am I wanted to taste test it first. It was great! Even my five year old commented how good it was. I used the marinade for london broil and heated up the reserved marinade and poured over the meat with sauteed mushrooms. Surprisingly I found the tahini in the kosher section of the supermarket. I am definitely making this for the party!

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GOTTORUN520

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Reviewed: May 20, 2003

This was an excellent marinade with a sweet taste. Best meat I ever had. My friends and I made it for a cookout at school. Those of you wondering what tahini is, it's ground up sesame seed, also known as sesame butter. You can't find it at a normal grocery store, so try the local import store - it's a Middle Eastern thing (or if you're feeling bold, grind up some sesame seeds). Dehydrated onions work fine for the onions. The tahini smells nasty, just make sure that the marinade smells somewhat sweet and your meat will taste sweet. We also added a pinch of oregano. Excellent!

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GILKYBOY

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Reviewed: May 17, 2003

Awesome! Especially on flank steak! Really good stuff!

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cfrivera1

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Reviewed: Nov. 7, 2002

This was really tasty...I used it with fish, which wasn't bad, but I am looking forward to trying it on chicken and especially steak!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Sep. 4, 2002

I cook for VERY picky eaters quite often and this was a total success, not to mention VERY easy. I tried it with halibut and it was truly ultimate!

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BRADFORD69

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Reviewed: Jul. 9, 2002

I used this for veggie kebobs, eggplant, mushrooms, red and green peppers, onions, and zucchini, and it worked perfectly.

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RENIANN

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Reviewed: Jul. 8, 2002

My word, what a magnificent flavor this marinade did bring to my grilled vegetables on the Fourth of July. I made the marinade in a big bowl, tossed in peppers, onions, broccoli, etc., and allowed them to marinate for about 4 hours. Then I placed the vegetables and some of the marinade in a foil packet and put them onto the grill. The only fireworks display nicer than the one in the sky was the one this marinade brought to my tastebuds. God bless America!

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