Kitty's Yam And Pear Kick Butt Kabobs
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Wine1 cup
Teriyaki SauceDirections:
1
Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag
2
Add the yams, zucchini and pears
3
Refrigerate for at least 2 hours to marinate, (longer is better)
4
Fire up the grill to medium-high
5
Put the yams, zucchini and pears on flat metal skewers
6
Grill for 30 to 40 minutes, basting with the marinade as they are cooking
7
Turn the skewers often until they are crispy on the outside and tender on the inside
8
After they reach this stage I put them in a warm oven to stay hot
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
) Transfer the skewers to a serving plate and serve