Kitty's yam and pear kick butt kebabs

  • 250ml white wine
  • 60ml teriyaki sauce
  • 1 large yam or sweet potato, chopped into 2.5 to 4cm cubes
  • 2 courgettes, cut into 2.5cm chunks
  • 2 firm pears (too ripe and this recipe doesn't work as well), chopped into 2.5 to 4cm cubes
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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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