1) Mix the wine and teriyaki sauce in a resealable plastic bag. Add the yams, courgette and pears. Refrigerate for at least 2 hours to marinate, longer is better.
2) Preheat the griddle to medium-high. Thread the yams, courgette and pears on flat metal skewers.
3) Griddle for 30 to 40 minutes, basting the kebabs with the marinade as they cook. Turn the skewers often until the kebabs 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 griddle, turn a burner down to low and just place the kebabs there to stay hot, but not to cook any further.)
4) Transfer the skewers to a serving platter and serve.
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