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Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

These kebabs are delicious served over Wild Rice and Toasted Almond Pilaf with a lightly dressed green salad.

Whenever you grill fruit it intensifies the flavor.  Try using other stone fruit combinations such as pork and plum, chicken and nectarine or peach and lamb.

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Chicken-Apricot Kebabs


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  • 1 1/2 pounds boneless chicken, cut into 1-inch cubes
  • 2 pounds fresh apricots, quartered
  • 1 large sweet onion, cut into large chunks
  • 1 cup of your favorite barbecue sauce or citrus marinade
  • Metal skewers or water-soaked bamboo skewers



Heat grill to medium-high.
Thread chicken pieces, quartered apricots and chunks of sweet onion onto skewers. Gently brush with oil.
Grill kebabs evenly on all sides until chicken is cooked through, approximately 10-12 minutes.
Remove from grill and brush kebabs with barbecue sauce or citrus marinade. Serve warm.


Recipe from Central Market Poulsbo - Culinary Resource Center
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