Kitty's Yam and Pear Kick Butt Kabobs

Name: Kitty's Yam and Pear Kick Butt Kabobs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 2 to 3 servings
Ingredients: 1 cup white wine; 1/4 cup teriyaki sauce; 1 large yam, chopped into 1 to 1 1/2-inch cubes; 2 zucchini, cut into 1-inch chunks; 2 firm pears (too ripe and this recipe doesn't work as well) chopped into 1 to 1 1/2-inch cubes

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Level: Intermediate
Total: 2 hr 55 min

Prep: 15 min
Inactive: 2 hr
Cook: 40 min

Yield: 2 to 3 servings

Level: Intermediate
Total: 2 hr 55 min

Prep: 15 min
Inactive: 2 hr
Cook: 40 min

Yield: 2 to 3 servings

Ingredients

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1 cup white wine

1/4 cup teriyaki sauce

1 large yam, chopped into 1 to 1 1/2-inch cubes

2 zucchini, cut into 1-inch chunks

2 firm pears (too ripe and this recipe doesn't work as well) chopped into 1 to 1 1/2-inch cubes

Directions

Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better).
Fire up the grill to medium-high.
Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve.