Reviewed: May 21, 2012

A bit too sweet for me. Would cut on sugar next time.

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Reviewed: Oct. 10, 2011

Wow. I used this on ribeye steak without the soy sauce (my kids don't like soy) and subbed 1/4 lemon juice. I also left out the sugar. Who would have guessed that tahini in a marinade. The best. My 13 year old son had TWO whole steaks. I used a hand held blender to mix it all up and I think it would make a fantastic salad dressing, too.

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JoLynn

Cooking Level: Intermediate

Reviewed: Jan. 31, 2011

This was great! I used thinly sliced strips of sirloin steak, marinated for 4 hours. Then I dumped the entire thing, marinade and all, into my wok and stir fried the whole thing. We served it with stir fried veggies and basimati rice.

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jeepaholic

Cooking Level: Expert

Reviewed: Jan. 6, 2011

Excellent marinade! My husband and I loved it! I didn't have tahini, so I subbed 2 Tbsp. of sesame oil which worked great. I also used 1/4 cup of Splenda for the white sugar and low sodium soy sauce. I cut the chicken into chunks for kabobs and let it marinate about 8 hours. Boy, was this ever good! It has a sweet, oriental flair to it and is "Absolutely Addictive". It's great paired with steamed broccoli, carrots, baby corn and rice.

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Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Oct. 12, 2010

Absolutely fantastic!! My chicken only marinaded for about 3 hours (didn't decide early enough in the day!!), but nonetheless, this marinade did not disappoint! The addition of the sesame seeds and tahini gave an incredible flavour and the chicken was super moist! Served this alongside a salad dressed with 'Trishie's Chinese-Style Salad Dressing' and it was a great meal!

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ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jul. 27, 2010

A winner! Tried the recipe on chicken breasts. Loved the flavor. Made some potstickers and broccoli and made a dipping sauce of tahini, soy, honey, ginger, garlic, hoisin and a dab of water. I look forward to trying this on steak or london broil, as others have suggested. 3/11 update: Made this with filet mignons, and it was even better than on the chicken. Boiled the leftover marinade to use as steak sauce. Awesome!

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Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jul. 18, 2010

I was not really sure about how the combo of these ingredients was going to work. I am so glad I tried! The only change I made was to use honey instead of white sugar and baked in the oven at 375 instead of grilling. It came out really delicious, easy and a great way to use up my tahini sauce in a different way than I usually do. Thanks for the recipe, tasted really good, we all loved it!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jun. 21, 2010

I marinaded chicken in this for about 36 hours, they turned out full of flavor and nice and tender.

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MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Nov. 6, 2009

Best ever!!!!!!!!

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Atoms76

Reviewed: Oct. 6, 2009

This recipe is perfect, and so easy. Sometimes, when I'm making a quick dinner and don't have all the ingredients, I just leave out what I don't have, and it still tastes great!

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5 users found this review helpful