FULlY COoKED CHICKEN SKEWERS Aleppo Chicken Thigh Skewers with Red Cabbage & Corn Salad Yield: 4 servings Aleppo Pepper Rub 2 Imperial Fresh garlic cloves, minced 3 tablespoons Imperial Fresh yellow onion, minced 2 tablespoons Sysco Natural fresh lime juice 2 tablespoons Arrezzio Imperial olive oil 1 tablespoon Sysco Imperial McCormick Aleppo pepper 1 teaspoon Sysco Imperial ground cumin ¼ teaspoon Sysco Classic kosher salt
For Serving 8 Sysco Classic Fully Cooked Chicken Thigh Skewers, thawed 2 cups loosely packed Imperial Fresh cilantro leaves 1 cup shredded Imperial Fresh red cabbage 1 cup fresh or Sysco Classic frozen sweet corn, thawed if necessary ½ cup chopped Imperial Fresh red bell pepper ¼ cup Arrezzio Imperial olive oil 3 tablespoons Sysco Natural fresh lime juice
½ ½
teaspoon Sysco Classic kosher salt teaspoon Sysco Imperial fresh ground black pepper
Aleppo Pepper Rub: Stir all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 3 cup. For serving, rub 2 chicken skewers with a portion of Aleppo Pepper Rub; roast on a sheet tray at 400°F until heated through, about 15 minutes, turning once. Toss a portion of each cilantro, cabbage, corn, bell pepper, oil, lime juice, salt, and pepper in a bowl. Serve chicken skewers over salad.
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