Kitty's Yam and Pear Kick Butt Kabobs

1. 1

   Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag.

2. 2

   Add the yams, zucchini and pears.

3. 3

   Refrigerate for at least 2 hours to marinate, (longer is better).

4. 4

   Fire up the grill to medium-high.

5. 5

   Put the yams, zucchini and pears on flat metal skewers.

6. 6

   Grill for 30 to 40 minutes, basting with the marinade as they are cooking.

7. 7

   Turn the skewers often until they are crispy on the outside and tender on the inside.

8. 8

   After they reach this stage I put them in a warm oven to stay hot.

9. 9

   (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.)

10. 10

    Transfer the skewers to a serving plate and serve.

11. 11

    A viewer, who may not be a professional cook, provided this recipe.

12. 12

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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