Try these BBQ recipes and add a little nutrition to your sizzle.

Zespri Kiwifruit bodes an impressive list of nutritional benefits including, vitamin C, potassium, antioxidants and fibre — so, not only does cooking with kiwifruit add zest to your BBQ, but it adds more than a dollop of nutrients!

One of the best ways to use kiwifruit for BBQ is as a marinade. Actinidin, the natural digestive enzyme found only in Green kiwifruit, makes kiwifruit meat’s perfect pairing. Actinidin breaks down proteins, which means kiwifruit effectively softens — and tenderizes — meat. And the very actinidin that helps prep your juicy BBQ also helps you to digest it.

Here, two Kiwifruit BBQ recipes that are both nutritious and delicious.

Kiwi Beef Kabobs with Herbed Kiwi Quinoa


For Kiwi Beef Kabobs

· 1 pound top sirloin steak, cut into 1 inch cubes
· 2 ripened Zespri SunGold kiwi fruit
· 2 small garlic cloves
· 1 tbsp low-sodium soy sauce or tamari
· 1 tsp honey
· 1 tsp fresh lime juice
· 1 red bell pepper, cut into 1 inch pieces
· 1/2 red onion, cut into 1 inch pieces
· 3 firm Green kiwi fruit, cut into 1 inch chunks

For Herbed Kiwi Quinoa:
· 1 cup quinoa
· 2 cups water
· 1/2 tsp salt
· 2/3 cup chopped Zespri SunGold kiwi fruit
· 1/2 cup finely chopped parsley
· 1/2 cup finely chopped cilantro
· 1 tsp fresh lime juice


For Kiwi Beef Kabobs:
Place top sirloin cubes in a medium-size glass bowl. In a blender or food processor, combine 2 SunGold kiwi fruit with the garlic cloves, soy sauce, honey, and lime juice. Once blended, pour marinade over the beef. Cover the bowl and place in the refrigerator for 30 minutes to 1 hour to marinate.

For Herbed Kiwi Quinoa:
Meanwhile in a small saucepan, combine the quinoa, water, and salt. Heat the saucepan over high heat until the water boils, then cover saucepan with a lid slightly ajar and simmer for 15-20 minutes, until water is absorbed. Remove the pan from the heat and fluff the quinoa with a fork. Set aside for 15 minutes before mixing in the chopped parsley, cilantro, and lime juice.

To Serve:
Prepare the kabobs by alternating the beef, bell pepper, red onion, and green kiwi fruit chunks. Kabobs can be cooked on the grill, under an oven broiler, or on a stovetop griddle pan. If using a grill or oven broiler, be sure to soak 8 wooden skewers in water beforehand.

Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, approximately 5 minutes for medium rare (145°F) to 7 minutes for medium (160°F) doneness, turning once. Serve kabobs over the Herbed Kiwi Quinoa.

Grilled Marinated Chicken Breasts with Kiwifruit and Watermelon Salsa


For Marinade:
· 1 lb. boneless skinless chicken breasts
· 2 SunGold kiwi fruit, smashed with a fork
· 2 tbsp tamari sauce
· 1 tbsp lime juice
· 2 tsp sesame oil
· 1 clove garlic, crushed

For Salsa:
· 2 SunGold kiwi fruit, diced
· 3/4 cup watermelon, diced
· 1 clove crushed garlic
· 2 tbsp chopped jalapeno peppers
· 2 tbsp chopped fresh cilantro
· 1 tbsp chopped onion
· 1 tsp fresh lime juice
· 1 tbsp olive oil


For Marinade:
In a medium bowl combine the marinade ingredients and pour half over the chicken breasts and marinate for 30 minutes. Set other half or marinade aside.

For Salsa:
In a medium bowl combine the salsa ingredients and set aside.

To Serve:
Heat the grill over medium heat and place the chicken breasts. Cook on grill for 8 minutes and flip over, cooking for an additional 5 to 8 minutes until internal temperature reaches 165 degrees. Heat the remaining marinade in a small sauce pan over medium heat and pour over chicken breasts. Serve with salsa on the side.